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Roasted Red Pepper and White Bean Dip

January 23, 2010
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This heart-healthy bean dip is a twist on the classic hummus. It’s super flavorful and easy to make. Serve it with fresh veggies or pita wedges for a great appetizer! This recipe comes from Cooking Light magazine.

Ingredients:
1/4 cup chopped fresh basil
1 teaspoon balsamic vinegar
1 (16 oz.) can cannellini beans, rinsed and drained
1 (7 oz.) bottle roasted red bell peppers, drained
2 large garlic cloves
2 Tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper, to taste

Directions:

  • Place first 5 ingredients in a food processor and process until smooth.
  • With processor on, slowly add oil through food chute.
  • Stir in salt and black pepper.
  • Cover and refrigerate at least one hour before serving.
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