Crudites with Chile Bean Dip

By akselden

Ingredients

• 2 cans (15 oz.) cannellini beans, rinsed and drained
• 1 large roasted poblano Chile, seeded and
• cut into strips
• 2 cloves garlic
• 2 tbsp white wine vinegar
• 1/4 cup olive oil
• 1 tsp salt
• 1/4 tsp pepper
• 1/4 cup chopped cilantro

Preparation

Step 1

Place first four ingredients in food processor. With machine running drizzle in olive oil; add salt and pepper. Puree until smooth. Just before serving stir in cilantro. Serve with crudités such as baby carrots, green beans, and sliced radishes and bell peppers, or toasted pita wedges.