Peppers + Beans + Food Processor = best dip ever

by Kate on May 1, 2012

Roasted Red Pepper and Cannelini Bean Dip

I will confess that this blog post is recycled – as I think I have made this about 394803594830 times since I found it a couple years ago from Cooking Light.  But, the reason I’m sharing is because this dip is because it’s all three of my favorite things in a recipe:

1) Delicious


2) Healthy

3) Ridiculously easy to make

And you can do a million things with it – I use it like a hummus almost and spread it on sandwiches, or you can use it as a dip for veggies and chips, or you could toss it with pasta as an alternative to tomato sauce.  It’s so fresh tasting, perfect for summer!

Roasted Red Pepper and Cannellini Bean Dip

INGREDIENTS

1/4 cup chopped fresh basil

1 can of cannellini beans, rinsed and drained

1 tsp. balsamic vinegar

1 – 7oz. bottle roasted red peppers, rinsed and drained

1 large garlic clove

salt and pepper to tatse

1) Place all ingredients into a food processor – season with salt and pepper.

2) Pulse a few times until you reach your desired consistency (I personally like it a little chunkier, but you can always add some olive oil and pulse longer if you like it more thin) 

Roasted Red Pepper and Cannelini Bean Dip

3) Serve immediately or chill overnight.

THAT’S IT! I can’t tell you how many compliments I have gotten on this dip and people asking for the recipe, so here it is folks – make it – it will be the best use of 10 minutes you’ll ever spend in the kitchen.

And for all you WW’ers out there? It’s low in points! For the entire thing (almost 2 cups) only 9 points. 

Happy pulsing and dipping!

 

 

tim gillis October 28, 2013 at 3:40 pm

Hi and good morning. love this recipe for bean dip. we also make a humus dip. my question is… what kind of food processor do you use? our small one almost burned out the motor making humus dip. don’t need a real big one as it is just my wife and I. Please let me know one that is powerful enough and medium size.

Thanks so much….blessings. Tim

Kate October 28, 2013 at 8:39 pm

No problem Tim! I believe I have an 11 cup food processor, but I also have a teeny one like you mentioned. I think you could certainly get away with using that, maybe just try doing it in 2 smaller batches versus throwing everything in there all at once (so half of all the ingredients – pulse – throw in bowl then the other half and then mix them all together with a spatula). That should do the trick!

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