1-Getting Started with Ingredients: First, drain and rinse the 15-ounce can of cannellini beans, making sure to shake off any excess water to keep the dip from getting too runny. This step ensures a creamy texture that’s essential for the Roasted Red Pepper Dip. Next, gather all your ingredients like the 8-ounce jar of sliced roasted red peppers, 2 ounces of feta cheese, and 1/2 cup of fresh basil leaves for a smooth blend.

2-Blending the Mixture: Place the drained beans, roasted red peppers, feta cheese, fresh basil leaves, 1 clove of garlic, juice of half a lemon, and 1/4 teaspoon of smoked paprika into a food processor. Process everything until it’s mostly smooth, pausing to scrape down the sides as needed for an even consistency. With the processor still running, slowly drizzle in the 1 tablespoon of extra virgin olive oil to emulsify the dip perfectly.

3-Adjust salt and pepper to taste before serving, and remember this Roasted Red Pepper Dip pairs well with various snacks. If you’re looking for more ideas on sides, try our grilled corn salad recipe for a fresh complement. Finally, serve the dip with chips, crackers, or vegetable dippers for a complete appetizer.