White Bean And Roasted Red Pepper Dip

• 1 (15 ounce) can cannellini, beans-drained and rinsed
• 1/2 cup chopped roasted red pepper (if canned make sure to pat them dry)
• 1/2 teaspoon coarse salt
• 1/4 cup chopped fresh basil (can replace with 3/4 tsp cumin for a different variation)
• 1/4 teaspoon paprika (i used smoked for a little added zing)
• 2 garlic cloves
• 1/2 teaspoon red pepper flakes (can use less if not a big fan of spicy)
• 2 tablespoons extra virgin olive oil
• 1 teaspoon balsamic vinegar

1. Place the drained beans, red peppers, salt, basil (or cumin), paprika, garlic cloves, olive oil, and vinegar in a food processor. Pulse until smooth.
2. Serve as is or refrigerate until later. Will keep perfectly at on outdoor party/tailgate!

cannellini, red pepper, coarse salt, fresh basil, paprika, garlic, red pepper, extra virgin olive oil, balsamic vinegar

Taken from www.food.com/recipe/white-bean-and-roasted-red-pepper-dip-331712 (may not work)