Roasted Red Pepper Cannellini Bean Dip
Recipe type: Appetizer
Prep time: 
Total time: 
Serves: 8 servings
Adapted from Cooking Light.
  • 1-3/4 cups cooked cannellini beans
  • 1 roasted red bell pepper
  • 1 large garlic clove
  • 1/4 cup chopped fresh basil
  • 1 teaspoon balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  1. Place first the beans, bell peppers, garlic, basil, and balsamic vinegar in the food processor, then process until smooth. With processor on, slowly add the olive oil through the food chute. Stir in salt and black pepper, and adjust for taste.
More Information

food processor

Recipe Notes:

You can substitute 1 (7-ounce/199 g) bottle roasted red bell peppers for the home roasted pepper, just rinse and drain well.

You can substitute 1 (16-ounce/454 g) can cannellini beans for the home cooked beans, just rinse and drain well.
Recipe by Andrea Meyers at