Artichoke and Bean Dip with Roasted Red Peppers

By jkenb

Ingredients

• 1 19 ounce can cannellini beans
• 1 14 ounce can artichoke hearts,drained
• 1/4 cup extra vergin olive oil
• 2 tablespoons lemon juice
• 2 to 3 cloves garlic chopped
• 1/4 teaspoon coarse sea salt
• 1/4 teaspoon cayenne pepper
• 1/4 cup roasted red sweet pepper strips
• 1 tablespoon snipped fresh basil
• coarse sea salt

Preparation

Step 1

Assorted crackers, toasted baguette slices or toasted pita chips