Roasted Red Pepper and White Bean Dip

Ingredients

• 1 can low-sodium cannellini beans rinsed and drained; 15 ounces
• 1 jar roasted red peppers drained; 7 ounces
• ¼ cup loosely packed fresh basil leaves
• 3 tablespoons freshly grated Parmesan cheese
• 2 tablespoons freshly squeezed lemon juice about 1/2 medium lemon
• 2 garlic cloves peeled and left whole
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground pepper
• 2 tablespoons extra-virgin olive oil

Preparation

1. Gently pat the rinsed beans and red peppers dry to remove excess moisture.
2. In the bowl of a food processor fitted with a steel blade, place the beans, red peppers, basil, Parmesan, lemon juice, garlic, salt, and pepper.
3. Blend until pureed and smooth. With the machine running, drizzle in the olive oil. Enjoy immediately or refrigerate until ready to serve.

Makes 1.5 cups; prep time 5 minutes

Source: wellplated.com