Roasted red pepper dip

    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.


    London, England, UK
    1 person made this

    Ingredients
    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

    Method
    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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