Erica Kane, Founder of CheekyChicago.com, is a Jewtalian who loves to cook. View all recipes here.

Recipes

Erica Kane posts an ongoing and ever-growing collection of her favorite home cooked recipes.

Roasted Red Pepper Dip

Erica Bethe Levin September 3, 2016

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.

Ingredients

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

Roasted Red Pepper and Cannellini Bean Dip

Directions

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.)!

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The Jewtalian

Erica Kane, Founder of CheekyChicago.com, is a Jewtalian who loves to cook. View all recipes here.

The Jewtalian is your go-to spot for recipes for the home chef, cooked up by Erica Bethe LEvin, founder of CheekyChicago. The website features Italian, Jewish, gluten-free, Mexican, Asian and Southern recipes, along with local restaurant reviews and recommendations and a blog. Consider the Jewtalian your newest lifestyle destination.