Zingy White Bean and Roasted Red Capsicum Dip
- 2 tins Cannellini beans, drained and rinsed or 2 cups soaked and cooked cannellini beans.
- 2 large red roasted capsicums, peeled and seeded
- 3-4 tbs Cobra Chilli Summer Sizzle or Habanero Chilli sauce
- Add all the ingredients to a blender and blend until smooth
- Add more chilli sauce to taste as desired.
Keep refrigerated for up to 4 days.