Roasted Red Pepper and White Bean Dip
This Roasted Red Pepper and White Bean Dip is a crowd-pleaser! Creamy, smoky, and packed with flavor, it’s perfect for any gathering!
Servings: 6 servings
Ingredients
- 2 cloves garlic peeled
- 2 14 oz cans white cannellini beans drained and rinsed
- 1 jar roasted red peppers medium-sized
- 1 whole lemon juice
- 1 tablespoon chopped fresh rosemary or basil
- 1 dash crushed red pepper
- to taste salt and pepper
Instructions
- Gather all your ingredients. Drain and rinse the cannellini beans and the roasted red peppers.
- In your food processor, add the peeled garlic cloves. Pulse a few times to chop them finely.
- Add the drained cannellini beans and the roasted red peppers to the food processor.
- Squeeze the juice of one fresh lemon into the processor, along with the chopped rosemary (or basil).
- Add a dash of crushed red pepper, and season with salt and pepper to taste.
- Secure the lid on your food processor and blend until the mixture is smooth and creamy.
- Taste your dip and adjust seasonings as needed before giving it one last quick blend.
- Transfer the dip to a serving bowl, garnish, and serve with pita chips, fresh vegetables, or crusty bread.
Equipment
- Food Processor
- Measuring cups and spoons
- Spatula
- Serving Bowl
Notes
- Store leftovers in an airtight container in the fridge for 3-5 days.
- For a creamier dip, add a splash of water or olive oil while blending.
- Try using fresh basil or thyme as a substitute for rosemary.