Reverent Red Pepper Dip
Ingredients
- 3 roasted red peppers the jarred kind are fine
- 3 tablespoons olive oil
- 3 garlic cloves
- 1/2 teaspoon smoked paprika
- juice of 1 lemon
- 1 15- ounce can white beans rinsed and drained to decrease the sodium
- 1 large handful of fresh basil leaves
- sea salt to taste
Instructions
- Throw everything in the food processor or blender. Give it a whirl until smooth and creamy -- a minute tops. It's the perfect artichoke accessory. Also good with other vegetables and slathered on multigrain toast.
Notes
Makes 2 cups, serving 6.