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.