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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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!
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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