The combination of smoky-sweet roasted red peppers and creamy cannellini beans topped with gooey mozzarella cheese is the perfect dip when served with Bellino Bruschette.
Ingredients
1 can Cento Cannellini Beans (19 oz), drained
1 jar Cento Chefs Cut Roasted Peppers (12 oz), drained
1/4 cup Fresh Basil Leaves, loosely packed
1 Bellino Whole Garlic Cloves
3/4 cup Mozzarella Cheese, shredded
Bellino Classico Bruschette, for serving
Directions
Heat oven to 350˚F. In a blender or food processor, add the beans, red peppers, basil, garlic and 1/4 cup mozzarella. Blend on high for 10 seconds, or until smooth. Pour into an oven-safe ramekin and top with remaining 1/2 cup of mozzarella. Bake for 15-20 minutes, or until cheese begins to brown. Serve with Bellino Bruschette. Serves 4-6.
Full recipe: https://www.cento.com/recipes/dips/roasted_red_pepper_white_bean_dip.php