Roasted Red Pepper and White Bean Dip

Name: Roasted Red Pepper and White Bean Dip
Yield: 1 serving
Ingredients: 1-2 garlic cloves; 2 14 oz. can white; 1 jar of roasted red peppers; Juice of 1 lemon; 1 T chopped fresh rosemary; Dash of crushed red pepper; salt and pepper

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5.0

3 reviews

Excellent

Course
Appetizer
Cuisine
Vegetarian

Roasted Red Pepper and White Bean Dip

Iris Warren

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

1-2 garlic cloves I used 2
2 14 oz. can white cannellini beans, drained and rinsed
1 jar of roasted red peppers drained (I used a medium sized jar)
Juice of 1 lemon
1 T chopped fresh rosemary basil would be good too
Dash of crushed red pepper
salt and pepper to taste

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Instructions

In a food processor, chop up the garlic. Add the beans and roasted red peppers until smooth. Add the lemon juice and fresh rosemary. Puree. Remove the dip from the food processor. Put in a bowl. Add the red pepper flakes and salt and pepper. Stir well. If necessary, add more seasonings. Serve with pita chips, bread, or use as a spread on sandwiches. Keep in refrigerator for one week.