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Gather · then cook
Metric
US
Roasted Red Pepper Dip
Scaled for 16 portions · 3 steps
1
can low-sodium cannellini beans (rinsed and drained; 15 ounces)
1
jar roasted red peppers (drained; 7 ounces)
0.25 cup
loosely packed fresh basil leaves
3 tbsp
freshly grated Parmesan cheese
2 tbsp
freshly squeezed lemon juice (about 1/2 medium lemon)
2
garlic cloves (peeled and left whole)
1 tsp
kosher salt
0.5 tsp
freshly ground pepper
2 tbsp
extra-virgin olive oil
0 of 9 gathered