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Roasted Red Pepper and Cannellini Bean Dip Recipe

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This recipe for Roasted Red Pepper and Cannellini Bean Dip is from Feast & Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup chopped fresh basil 1 teaspoon balsamic vinegar 1 (16-ounce) can cannellini beans, rinsed and drained 1 (7-ounce) bottle roasted red bell peppers, rinsed and drained 1 large garlic clove 2 tablespoons extravirgin olive oil 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper

Directions:
Directions:
How to Make It
Place first 5 ingredients in a food processor; process until smooth. With processor on, slowly add oil through food chute. Stir in salt and black pepper.

Personal Notes:
Personal Notes:
The smoky-sweet flavor of roasted red peppers makes a perfect combination with creamy cannellini beans in this Mediterranean dip. It's similar to the Spanish classic romesco, making it a great addition to a . Serve with crunchy veggies like carrot, zucchini, broccoli, and jicama for dipping

 

 

 

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