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White Bean and Roasted Bell Pepper Dip

 Ingredients:

  • 2 Cans 15 oz. Each white cannellini beans
  • 1 small jar Roasted Bell Peppers drained
  • 1 /2 shallot chopped finely
  • 6 pitted Kalamata Olives chopped finely
  • 2 garlic cloves finely chopped
  • ¼ cup Olive Oil
  • 1 Tbsp. Fresh Lemon Juice
  • 2 Tbsp. Fresh basil
  • ¼ tsp crushed Red Pepper flakes
  • Freshly ground black pepper
  • ¼ teaspoon sea salt or to taste
  • 2 Tbsp chives cut finely

 Instructions:

In a food processor combine all ingredients except lemon juice and olive oil.  Blend for about 10 seconds until all items are pureed until smooth.  Add olive oil and lemon juice puree another 10 seconds.  Plate dip and sprinkle with chives.