Roasted Red Pepper Dip

Yield 2 1/4 Cups



1 Can Cannellini Beans, drained and rinsed

2 Cups roasted red peppers

¼ Cup basil leaves, loosely packed

1 Tbsp red wine vinegar

2 Tbsp Olive oil

1 Tbsp garlic, minced

1/3 Cup parmesan cheese

¼ tsp salt

¼ tsp black pepper



Place all ingredients in a food processor and blend