Roasted Red Pepper and Cannellini Bean Dip

Roasted Red Pepper and Cannellini Bean Dip

Makes 16 servings, 2 tablespoons each

Ingredients:

1/4 cup chopped fresh basil

1 teaspoon balsamic vinegar

1 (16-ounce) can cannellini beans, rinsed and drained

1 (7-ounce) bottle roasted red bell peppers, rinsed and drained

1 large garlic clove

2 tablespoons extra virgin olive oil

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Directions:

Place first 5 ingredients in a food processor; process until smooth. With processor on, slowly add oil through food chute. Stir in salt and black pepper.

Cannellini beans provide thiamine to help you think better and focus. The antioxidants help prevent wrinkles. The high amount of fiber in beans also maintains your energy levels and keeps you full throughout the day1

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