This is literally the easiest recipe of all time. This dip served double duty this past weekend as I tripled the recipe and served it for a small at-home get together and again for a family picnic the next day. If you decide to double this recipe (as I do with almost everything), do not double the olive oil...use 3 Tbsp. of EVOO instead. Everything else doubles perfectly.
1/4 cup basil
1 15.5 oz. can cannellini beans, rinsed and drained
2 medium garlic cloves
1 tsp. balsamic vinegar
1 small bottle (about 7 oz.) roasted red peppers
2 Tbsp. olive oil
Salt and pepper, to taste
Simply toss all of the above ingredients in a food processor and blend. Serve with any dippers that your heart desires (crackers, cucumber slices, red pepper slices, etc.)!