Roasted Red Pepper and Cannellini Dip

In need of a simple, healthy appetizer for a get-together? Try this tasty roasted red pepper and cannellini bean dip! Pair with veggie sticks or whole-wheat crackers, or use as a condiment for sandwiches.


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

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

Nutritional information per serving: Calories 62, Fat 3.5 g, Satfat 0.5 g, Monofat 2.5 g, Polyfat 0.5 g, Cholesterol 0.0 mg, Sodium 272 mg, Carbohydrate 5.9 g, Fiber 1.5 g, Protein 1.5 g

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