White Bean and Roasted Red Pepper Dip

Cannellini beans (aka white kidney beans) are delicious and healthy, full of fiber and minerals. They are a staple of Italian cooking, especially in soups with hearty ingredients like sausage and kale. Here's a recipe that pairs their earthy-sweet nuttiness with the tang of red pepper. And a nice garlicky bite. It's yummy with crunchy sliced vegetables or crips pita chips (whole wheat pita is especially good). Try it for your Super Bowl party!

White Bean and Roasted Red Pepper Dip
Adapted from Cooking Light.
Makes about 2 cups.

1/4 cup chopped basil
1 teaspoon balsamic vinegar
1 (16 ounce) can cannellini beans, rinsed and drained
1 (7 ounce) bottle roasted red bell peppers, rinsed and drained
1 large garlic clove
2 tablespoons extra-virgin olive oil
2 teaspoons salt
1 teaspoon ground black pepper
Juice of half a lemon

Place basil, vinegar, beans, red peppers and garlic in food processor. Process until smooth. With processor running, slowly add oil through chute.

Stir in salt, black pepper and lemon juice.