Ingredients
- 1 jar Cento Roasted Peppers (12 oz)
- 1 can Cento Cannellini Beans (19 oz)
- 4 cloves Garlic
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1/4 cup Parmesan Cheese, grated
- 1/2 Lemon, juiced
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1/2 cup Fresh Basil Leaves
Directions
In a food processor, combine roasted red peppers, cannellini beans, garlic, salt, pepper, and lemon juice. Blend the mixture until it becomes smooth and creamy. With the food processor running, slowly drizzle in the extra virgin olive oil until the dip reaches your desired consistency. Transfer to serving bowl and garnish with fresh basil leaves and grated parmesan. Serve with pita bread, fresh vegetables, or use it as a spread for sandwiches. Serves 4-6.
