Artichoke Bean Dip with Roasted Red Pepper

Ingredients

• 1 19-oz. can cannellini beans (white kidney beans), rinsed and drained
• 1 14-oz. can artichoke hearts, drained
• 1/4 cup extra-virgin olive oil
• 3 Tbsp. lemon juice
• 2 to 3 cloves garlic, quartered
• 1/4 tsp. coarse sea salt or kosher salt
• 1/4 tsp. cayenne pepper
• 1/4 cup roasted red sweet pepper strips
• 1 Tbsp. snipped fresh basil
• Coarse sea salt or kosher salt
• Assorted crackers, toasted baguette slices, or toasted pita chips

Directions
In a food processor combine beans, artichokes, olive oil, lemon juice, garlic, salt, and cayenne pepper. Cover and process until almost smooth, scraping sides of bowl as necessary. Transfer to serving bowl. Cover; 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 lightly with additional salt. Top with roasted red sweet pepper strips and basil. Serve with crackers, baguette slices, or pita chips. Makes 12 to 14 (3-tablespoon servings).

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