White Bean And Roasted Red Pepper Dip - cooking recipe

Ingredients

1 (15 ounce) can cannellini, beans-drained and rinsed
1/2 cup chopped roasted red pepper (if canned make sure to pat them dry)
1/2 teaspoon coarse salt
1/4 cup chopped fresh basil (can replace with 3/4 tsp cumin for a different variation)
1/4 teaspoon paprika (i used smoked for a little added zing)
2 garlic cloves
1/2 teaspoon red pepper flakes (can use less if not a big fan of spicy)
2 tablespoons extra virgin olive oil
1 teaspoon balsamic vinegar

Preparation

Place the drained beans, red peppers, salt, basil (or cumin), paprika, garlic cloves, olive oil, and vinegar in a food processor. Pulse until smooth.
Serve as is or refrigerate until later. Will keep perfectly at on outdoor party/tailgate!