Roasted Red Pepper and White Bean Dip

By GuidingVegan

The white beans make the dip nice and creamy. The roasted red peppers, lemon, rosemary, and red pepper flakes add tons of flavor. I serve the dip with pita chips, vegetables, or baguette slices. It is also good as a spread on a veggie sandwich.

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

Details

Adapted from twopeasandtheirpod.com

Preparation

Step 1

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.