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Sunday, January 9, 2011

White Bean Roasted Red Pepper Dip

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There are some vegetables, like carrots, that I can eat raw completely by themselves. Then there are others, broccoli and celery, for instance, that must be dipped in something if I'm going to eat them raw. Hummus is always a good option, but I'm always on the look out for new dips. This white bean roasted red pepper dip is an excellent accompaniment for raw vegetables. The lemon flavor in it is noticeable, but not overpowering. There is a strong garlic aftertaste, so if you're worried about fresh breath I recommend decreasing the amount of garlic in the below recipe. The dip takes all of ten minutes to whip together and can be stored in the fridge and eaten over the course of a few days, if it lasts that long.

Looking for other dips for your vegetables? Try edamame hummus or black bean hummus!

One Year Ago: Coconut Shrimp

White Bean Roasted Red Pepper Dip
from Smitten Kitchen

-1 (15 oz.) can of white cannelini or navy beans
-1 small jar roasted red peppers, drained
-3 ounces cream cheese, softened (I used 1/3 less fat)
-1 clove garlic, minced
-juice from half of a lemon
-salt and pepper, to taste

1. Add all ingredients to the bowl of a food processor (could also use a blender). Puree until smooth.
2. Serve cold with raw vegetables or pita chips.