Roasted red pepper dip

Roasted red pepper dip


1 person made this

About this recipe: If you use the roasted red peppers that come in a jar - this creamy dip can be made in a matter of minutes. Serve with bread sticks or crackers.

Erinn London, England, UK

Serves: 12 

  • 1 (400g) tin cannellini beans, drained
  • 2 cloves garlic, peeled
  • 200g roasted red peppers
  • 1 teaspoon balsamic vinegar
  • 6 or 8 fresh basil leaves
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste

Prep:10min  ›  Ready in:10min 

  1. Combine beans, garlic and roasted peppers in a food processor; pulse until finely chopped. Add balsamic vinegar and basil; pulse again. Slowly pour in olive oil and puree until evenly mixed. Season with slat and pepper.

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