Roasted Pepper & White Bean Dip
This couldn’t be easier; blend together some jarred roasted red peppers, white beans, and seasonings, and you’ve got a healthy, travel-friendly dip in minutes. Pack with crudité, pita chips, or rice crackers to dip.
1 14-ounce can cannellini beans, drained and rinsed well
5 small roasted red peppers (about half of a 16-ounce jar) , drained and roughly chopped
6 large basil leaves, roughly chopped
1 large garlic clove, peeled and minced
¼ cup olive oil
½ teaspoon kosher salt
1 tablespoon red wine vinegar
1. Combine all ingredients in a blender or food processor and blitz until smooth.
Originally featured in The Perfect Travel Meal
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