Begin by gathering all the ingredients. Rinse and drain the cannellini beans and drain the jar of roasted red peppers. If you haven't already, wash and dry the fresh basil leaves.
In a food processor, combine the rinsed cannellini beans, roasted red peppers, fresh basil leaves, grated Parmesan cheese, lemon juice, garlic cloves, kosher salt, and freshly ground pepper.
With the food processor running, slowly drizzle in the extra-virgin olive oil. Continue blending until the mixture is smooth and creamy, stopping to scrape down the sides as needed.
Taste the dip and adjust the seasoning if necessary. You may want to add a little more lemon juice or salt to suit your preference.
Transfer the Roasted Red Pepper Dip to a serving bowl. Drizzle with a little extra olive oil and garnish with additional basil if desired. Serve with your choice of dippers and enjoy!
