Roasted Red Pepper and Cannellini Bean Dip

Ingredients

• 1 teaspoon balsamic vinegar 
• 0.5 teaspoon pepper black freshly ground
• 16 ounce .5 can cannellini beans rinsed drained canned
• 2 tablespoons olive oil extravirgin
• 0.3 cup basil fresh chopped
• 1 large garlic clove 
• 7 ounce roasted bell peppers red rinsed drained
• 0.5 teaspoon salt 

Equipment

• food processor

Directions

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