- OPEN: Mon-Sat
- 07 5525 2555
Zingy White Bean and Roasted Red Capsicum Dip
Share on print
Print
Share on facebook
Share
Share on twitter
Tweet
Share on email
Email

Ingredients
- 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
Directions
- 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.
Share on print
Print
Share on facebook
Share
Share on twitter
Twitter
Share on email
Email