Roasted Red Pepper Bean Dip
1 clove of garlic
1 tbs lemon juice
½ tbs olive oil
¼ tsp Kosher salt
1 roasted red pepper, peeled and de-seeded with juice
15 oz can cannelini beans
Combine garlic, oil, lemon juice, salt and roasted pepper in small food processor and pulse until pureed.
Add the beans, and pulse until dip is creamy and spreadable.