Your need for quick and easy appetizers is never ending. Whether you are invited to a potluck, have an impromptu dinner party, or just want to treat a friend to a snack, having an easy appetizer recipe in your back pocket is always a good thing. Roasted red pepper and basil bean dip is one of those recipes. Ready in just a couple of minutes, this dip is delicious and a crowd pleaser.
Roasted Red Pepper and Basil Bean Dip
Ingredients:
1 can cannelini beans, rinsed and drained
5-6 small whole roasted peppers
a handful of basil leaves
a couple cloves of garlic
olive oil
salt & pepper
Directions:
To a food processor, add the beans, roasted red peppers, basil, garlic, salt and pepper. Pulse a few times to begin breaking down the ingredients.
Then with the machine running, slowly stream in the olive oil until just smooth. You don't want to add too much because the dip will end up runny. You won't need much oil because of the natural juices from the peppers. Taste for salt and pepper.
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