Roasted Red Pepper Dip

Name: Roasted Red Pepper Dip
Total time: 5 min
Yield: 16 servings
Cuisine: Indonesian
Ingredients: 1 can low-sodium cannellini beans (rinsed and drained; 15 ounces); 1 jar roasted red peppers (drained; 7 ounces); 1/4 cup loosely packed fresh basil leaves; 3 tablespoons freshly grated Parmesan cheese; 2 tablespoons freshly squeezed lemon juice (about 1/2 medium lemon); 2 g arlic cloves (peeled and left whole); 1 teaspoon kosher salt; 1/2 teaspoon freshly ground pepper; 2 tablespoons extra-virgin olive oil

Easy Roasted Red Pepper Dip with Parmesan has vibrant Italian flavor, healthy ingredients and quick prep. Great for snacks, parties and more!

⏱️ 5 min 🔪 Prep: 5 min 📊 Easy 👁️ 24 views

👨‍🍳 Start Cooking

Foto: Well Plated

Ingredients

16 servings

1 can low-sodium cannellini beans (rinsed and drained; 15 ounces)
1 jar roasted red peppers (drained; 7 ounces)
1/4 cup loosely packed fresh basil leaves
3 tablespoons freshly grated Parmesan cheese
2 tablespoons freshly squeezed lemon juice (about 1/2 medium lemon)
2 g arlic cloves (peeled and left whole)
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil

Steps

Gently pat the rinsed beans and red peppers dry to remove excess moisture.
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.
Blend until pureed and smooth. With the machine running, drizzle in the olive oil. Enjoy immediately or refrigerate until ready to serve.