Roasted Red Pepper and Cannellini Bean Dip

1/4 cup chopped fresh basil

1 teaspoon balsamic vinegar

1 16-ounce can cannellini beans, rinsed and drained

1 7-ounce bottle roasted red bell peppers, rinsed and drained

1 large garlic clove

2 tablespoons extra virgin olive oil

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Place first 5 ingredients in a food processor; process until smooth. With processor on, slowly add oil through the food chute. Stir in salt and black pepper.

Makes 8 servings.

From Cooking Light