Roasted Red Pepper with Balsamic Bean Dip


  • 1/4 cup chopped fresh basil
  • 1 tsp Glasses & Grapes Traditional Dark Balsamic Vinegar
  • 3 tbsp Glasses & Grapes Garlic Infused Extra Virgin Olive Oil
  • 1 (16-ounce) can cannelloni (garbanzo) beans, rinsed and drained
  • 1 (7-ounce) bottle roasted red bell peppers, rinsed and drained
  • 1/2 tsp salt
    1/2 tsp freshly ground black pepper


Place first 5 ingredients in a food processor; process until smooth. With processor on, slowly add oil through food chute. Stir in salt and black pepper.