Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 Onion, finely chopped
- 1 jar Cento Roasted Peppers (12 oz), drained
- 1 can Cento Organic Fire Roasted Diced Tomatoes (14.5 oz)
- 1 can Cento Cannellini Beans (19 oz), drained and rinsed
- 1 tsp Cento Italian Seasoning
- 1 tsp Cento Rosemary
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 4 cups Kale, chopped
- ½ cup Parmesan Cheese, grated
- Fresh Basil Leaves, sliced for garnish
Directions
Begin by sautéing finely chopped onions in olive oil until translucent. Add diced roasted red peppers and cook for an extra 2-3 minutes. Stir in fire-roasted diced tomatoes and white kidney beans. Season with dried rosemary, Italian seasoning, salt, and pepper to suit your taste. Introduce chopped kale, letting it wilt into the flavorful mix. Simmer the dip on low heat for 15-20 minutes to meld the vibrant flavors. Sprinkle grated Parmesan cheese, stir until melted, and transfer the dip to a serving bowl. Garnish with fresh basil leaves and pair it with your favorite dippables. Serves 6-8
