Ingredients (~8 servings)
- 1 can low-sodium cannellini beans, rinsed and drained (15 oz)
- 1 jar roasted red peppers, drained (7 oz)
- 1/3 cup loosely packed fresh basil leaves
- 1/4 cup freshly grated Parmesan cheese
- 3 Tbsp freshly squeezed lemon juice (~3/4 medium lemon)
- 3 garlic cloves, peeled and left whole
- 1 1/2 tsp kosher salt
- 3/4 tsp freshly ground pepper
- 3 Tbsp extra-virgin olive oil
Pat Everything Dry First
Gently pat the rinsed beans and red peppers dry with paper towels to remove excess moisture.
If you skip this step, the dip will be watery and won’t hold together well.
Blend Until Smooth in Food Processor
In the bowl of a food processor fitted with a steel blade, add the beans, red peppers, basil, Parmesan, lemon juice, garlic, salt, and pepper.
Blend until pureed and smooth – this takes ~30-45 seconds.
With the machine running, drizzle in the olive oil through the feed tube; this helps create a creamy texture.
The dip should be thick enough to hold its shape but spreadable. If it’s too thick, add 1 Tbsp of water at a time until you get the consistency you want.
Taste and adjust salt as needed – different brands of beans and peppers vary in saltiness.
Serve immediately or refrigerate until ready to use. It actually tastes better after sitting for 30 minutes as the flavors meld together.
Roasted Red Pepper Dip
Ingredients
Ingredients (~8 servings)
- 1 can low-sodium cannellini beans 15 oz, rinsed and drained
- 1 jar roasted red peppers 7 oz, drained
- 1/3 cup loosely packed fresh basil leaves
- 1/4 cup freshly grated Parmesan cheese
- 3 Tbsp freshly squeezed lemon juice ~3/4 medium lemon
- 3 garlic cloves peeled and left whole
- 1 1/2 tsp kosher salt
- 3/4 tsp freshly ground pepper
- 3 Tbsp extra-virgin olive oil
Instructions
- Pat beans and roasted red peppers dry with paper towels.
- Add all ingredients except olive oil to food processor.
- Blend until smooth, about 30-45 seconds.
- Drizzle olive oil while processing to create creamy texture.
- Adjust consistency with water if needed.
- Taste and season with additional salt if desired.
- Serve immediately or refrigerate to let flavors develop.
