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Roasted Red Pepper Dip

Servings: 214 cups

Ingredients

  • 1 can (14.5 ounces) cannelini beans drained and rinsed
  • 2 cups roasted red peppers
  • 1/4 cup basil leaves loosely packed
  • 1 tablespoon red wine vinegar
  • 1/3 cup Parmesan cheese
  • 1/4 teaspoon salt kosher or sea salt
  • 1/4 teaspoon black pepper ground

Instructions

  • Place all ingredients in a food processor and blend until smooth.