via Kathy Lindenbaum
makes 2 cups for an appetizer
1 can canneli white beans (9 ounces or so)
1 6-ounce jar roasted red peppers
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon minced garlic
1/4 teaspoon ground pepper
salt to taste
Process all in a food processor or blender until smooth. Serve cold, or at room temperature.
Serve with small vegetables or crackers. Can be frozen until ready to use.
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