Artichoke Bean Dip with Roasted Red Peppers

By rainmaker

Ingredients

• 1 19 oz can cannellini beans (white kidney beans), rinsed and drained
• 1 14 oz can artichoke hearts, drained
• 1/4 cup extra virgin olive oil
• 2 to 3 cloves garlic, quartered
• 3 Tbsp. lemon juice
• 1/4 tsp. coarse sea salt or kosher salt
• 1/4 tsp. cayenne pepper
• 1/4 cup roasted red sweet pepper strips
• 1 Tbsp. snipped fresh basil
• Assorted crackers, toasted baguette slices or toasted pita chips

Preparation

Step 1

In a food processor bowl combine beans, artichokes, oil, garlic, lemon juice, salt and cayenne pepper. Cover and process until almost smooth, scraping sides as necessary.
Transfer to a serving bowl; cover and let stand at room temperature until ready to serve (up to 2 hours). For longer storage, cover and chill up to 24 hours. Let stand at room temperature about 1 hour before serving. To serve, sprinkle lightly with additional sea salt. Top with sweet pepper strips and basil. Serve with crackers, baguette slices or pita chips.