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
Once The Beans & Peppers Are Dried
Pat the rinsed beans and red peppers with a towel or paper towel to absorb as much liquid as possible.
If you do not dry them before proceeding with this recipe, your dip could end up being watery and unable to maintain its shape.
Use A Food Processor to Make the Dip Smooth
Combine the beans, red peppers, basil, Parmesan cheese, lemon juice, garlic, salt, and pepper into the bowl of a food processor that has a metal blade attached.
Puree the contents in your food processor until smooth, approximately 30 seconds to 45 seconds.
Continue running the food processor while you drizzle in the olive oil through the feed tube.
This method allows the olive oil to be combined slowly, which will result in a smoother dip.
Your dip should not be too runny, meaning it should be thick enough to keep its shape, yet easily spreadable.
If you find that it’s not thin enough, you can add 1 Tbsp of water at a time until you have the desired consistency.
You may need to adjust the salt level based on how salty the beans and red peppers are since brands will vary from one another.
The dip tastes great right after being made; however, it will taste even better after it has been in the refrigerator for at least 30 minutes because the flavors will combine together more.
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.
