Super simple and delicious dip- Roasted Pepper & Basil Bean Dip! The flavors of the sweet roasted peppers, a little kick from the garlic and the fresh basil, perfection!! I serve pita chips with this. You can go ahead and do whatever flavors you really like using the same simple method! Sun dried tomato is a really good version as well, or keep it basic with a little parsley and lemon juice.Serve with breadsticks, cut veggies, crostini or crackers… a great party or holiday appetizer!

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

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.

(my pics don’t show amounts listed because I added more peppers and basil, as written in the ingredient list, after tasting it)

   

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.

Serve this with crostini, your favorite cracker or slices of fresh bread. This Roasted Pepper & Basil Bean Dip is also AMAZING as a spread on a turkey sandwich.