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
2 tablespoon Olive or extra virgin olive oil
- 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.
This is an excellent dip for crackers, raw vegetables and can be used as a sandwich spread.
To reduce sodium, use less salt.