Roasted Red Pepper White Bean Dip Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			15 can cannellini beans, drained, rinsed and patted very dry 1/2 cup chopped drained jarred roasted red peppers, patted very dry 2 tablespoons light soy sauce 2 tablespoons sriracha 1 tablespoon chopped fresh ginger 2 teaspoons honey 1 clove garlic, crushed and peeled Zest and juice of 1 lime 1/3 cup extra-virgin olive oil, plus more for drizzling
			In the bowl of a food processor fitted with the blade attachment, add the beans, peppers, soy sauce, sriracha, ginger, honey, garlic and lime zest and juice. Process, scraping down the sides of the bowl once or twice in between, until very smooth, 1 to 2 minutes. With the processor running, add the olive oil in a steady stream until incorporated and the dip is smooth, light and creamy. Taste and season with kosher salt if needed.