Red Pepper and Cannellini Dip

Name: Red Pepper and Cannellini Dip
Total time: 10 minutes
Yield: 4
Ingredients: 1 tsp SEGGIANO Organic Matured Vinegar or Modena; 2 x 235g cans cannellini beans (drained and rinsed); 280g jar of SEGGIANO Grilled Peppers; 1 large garlic clove; 2 tbsp SEGGIANO Lunaio Extra Virgin Olive Oil; half tsp salt; half tsp freshly ground black pepper

Difficulty: Easy

Cooking time: 10 minutes

Serves: 4

Vegan

Vegetarian

Ingredients

1 tsp SEGGIANO Organic Matured Vinegar or Modena

2 x 235g cans cannellini beans (drained and rinsed)

280g jar of SEGGIANO Grilled Peppers

1 large garlic clove

2 tbsp SEGGIANO Lunaio Extra Virgin Olive Oil

half tsp salt

half tsp freshly ground black pepper

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Method

Step 1 - Blitz the ingredients

Place all the ingredients (except for the EVOO) in a food processor and blitz until smooth.

Step 2 - Add the oil

With the processor on, slowly add the oil through the funnel. Once it has a smooth consistency, season with salt and pepper to taste.

Step 3 - To serve

Delicious servied with Seggiano Flatbreads or Rye Crackers for the perfect canape.

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Lunaio

Italian Extra Virgin Olive Oil

1L, 500ml

£15.35

Italian Extra Virgin Olive Oil quantity

Italian Extra Virgin Olive Oil

£15.35

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Italian Extra Virgin Olive Oil quantity

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