| Level: | Easy |
Instructions
- Drain and rinse two 15-ounce cans cannellini beans; set aside 1/2 cup for garnish. Puree the remaining beans in a food processor with 1 minced garlic clove, the juice of 1 lemon, and salt and pepper. Slowly drizzle in 1/2 cup olive oil with the motor running, then transfer the dip to a bowl. Toss the reserved beans with 1 diced roasted red pepper, 3 tablespoons olive oil, 1 tablespoon each chopped parsley and basil, and salt and pepper. Spoon over the dip and serve with pita chips.
Reviews
I have made this many times and am making it again today. Always a winner. Miss the show though.
Excellent. Quick and easy too make. Has a baguette, sliced and toasted and done! Oh and tasty too!
I’m trying to lose weight so i made this without any oil and didn’t have the peppers on hand but did have a jar of sun dried tomatoes. I ended up blending the beans with about 1oz of tomatoes and a 1/2 teaspoon of minced garlic and it was perfect! esp with light crackers or pita
SO Yummy!!! Super easy to make and healthy…everyone in my family loved it!! I served with pita and veggies!
This was a huge hit! My family gobbled it up. I took it for our Mother’s Day gathering as an appetizer with fresh veggies and pita crackers. I added some red pepper flakes to the topping mixture so that some bites would be a little spicy. I will definitely make this one again.
Great! Healthy!
Loved it. My only recommended change (personal preference is that the next time I’ll probably add a second clove of garlic to make it a bit more “garlicy.”
Awesome. Healthy and so easy. So good, even the kids love it. Serve with Stacys pita chips.
I served this to my extended family and it was a huge hit. Really tasty! Plan to make it for super football party this weekend as a healthier choice.
This recipe was a hit with all my friend’s, I will definately make again. Very easy to make. I served this with wholewheat flatbread that I cut into pieces. I did not change anything with this recipe, this is a keeper. Thank you Brian!