MyNetDiary
Roasted Red Pepper Dip
MyNetDiary

Roasted Red Pepper Dip

  • 5 min Prep
  • 7 serving Total
  • 364g Weight
90 cals/
serving

8 ingredients

...
15 oz Cannellini or white kidney beans canned no salt added
...
7 oz Roasted red pepper from can or jar
...
1/4 cup Basil fresh or raw herb
...
1 clove Garlic raw
...
1 tsp Vinegar balsamic
...
2 tablespoon Olive or extra virgin olive oil
...
1/2 tsp Salt table
...
1/2 tsp Pepper black

4 steps

  • Rinse cannellini beans and drain well.
  • Drain liquid off roasted red peppers.
  • Peel garlic clove.
  • Place all ingredients in food processor and blend until smooth. Enjoy!

Makes 1 3/4 cups. Each serving is 4 tbsp or 1/4 cup.

Tips:
This is an excellent dip for crackers, raw vegetables and can be used as a sandwich spread.

To reduce sodium, use less salt.