One-Step Artichoke Bean Dip With Roasted Red Peppers - cooking recipe

Ingredients

Dip
1 (19 ounce) can cannellini beans, rinsed and drained
1 (14 ounce) can artichoke hearts, drained
1/4 cup olive oil
3 tablespoons lemon juice
2 -3 garlic cloves, quartered
1/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper
For Serving
1/4 cup roasted red pepper, strips
1 tablespoon fresh basil, snipped
kosher salt
toasted baguette, slices or pita chips

Preparation

In a food processor combine all ingredients. Cover and process until almost smooth. Transfer to serving bowl. Cover and let stand at room temperature until ready to serve(up to 2 hours). Or cover and chill up to 24 hours. Let stand at room temperature about 1 hour before serving.
To serve, sprinkle lighlty with additional salt. Top with roasted red pepper strips and basil. Serve with crackers, baguette slices, or pita chips.