2 14oz.can whitecannellini beans, drained and rinsed
1jar of roasted red peppersdrained (I used a medium sized jar)
Juice of 1 lemon
1Tchopped fresh rosemarybasil would be good too
Dash of crushed red pepper
Salt and pepperto taste
Instructions
In a food processor, chop up the garlic. Add the beans and roasted red peppers until smooth. Add the lemon juice and fresh rosemary. Puree. Remove the dip from the food processor. Put in a bowl. Add the red pepper flakes and salt and pepper. Stir well. If necessary, add more seasonings. Serve with pita chips, bread, or use as a spread on sandwiches. Keep in refrigerator for one week.