# 9 Roasted Red Pepper Dip
12 oz jar roasted red peppers, drained
15 oz can white beans or garbanzo beans, drained
1 tsp lemon juice
1 clove garlic
1 tsp basil
Small handful of fresh cilantro
Small handful fresh parsley
Dash salt and pepper
1/2 tsp celery seed
Drizzle olive oil
Add all ingredients to a blender and blend until smooth. If too thin add more beans or as I did, 1/4 cup ground flax seed to thicken it. Chill and hour to overnight. Serve with assorted veggies, crostini bread or pita chips.
