Roasted Red Pepper Dip
Ingredients
-
1
can
low-sodium cannellini beans, rinsed and drained (15 ounces)
-
1
jar
roasted red peppers, drained (7 ounces)
-
¼
cup
fresh basil leaves, loosely packed
-
3
tablespoons
freshly grated Parmesan cheese
-
2
tablespoons
freshly squeezed lemon juice (about ½ medium lemon)
-
2
cloves
garlic, peeled and left whole
-
1
teaspoon
kosher salt
-
½
teaspoon
freshly ground pepper
-
2
tablespoons
extra-virgin olive oil
Instructions
- Pat the rinsed beans and red peppers dry to remove excess moisture.
- In a food processor, combine the beans, red peppers, basil, Parmesan, lemon juice, garlic, salt, and pepper.
- Blend until smooth, drizzling in the olive oil while the machine is running.
- Enjoy immediately or refrigerate until ready to serve.
Nutrition Facts (estimated)
Servings
16
Calories
42
Total fat
2g
Total carbohydrates
5g
Total protein
2g
Sodium
20mg
Cholesterol
1mg
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