A few months ago, I went to a bridal shower and on the hostess’s coffee table was this beautifully displayed dip with pita chips and crudites. Not only was it beautiful to look at, it was delicious, too! Everyone raved about this dip. When the hostess explained what was in it she merely said, “I just put white beans and roasted red peppers in the food processor and whirled it around a bit.”
Well, that’s easy. Why didn’t I think of that??
Over the past few months, I have overdone the hummus thing. I have eaten so much hummus (which I adore, by the way) that now I’m sick of it. The problem is that I love dipping my veggies in stuff. Yes, I’m one of those people that can’t just eat a carrot as is without wanting something to dip it in, sorry. )
But what will I dip my veggies in now?
Ranch dip is too typical and though I love a creamy ranch on my salads, I need something with depth to it. I need to be FULL when I’m done munching on my veggies and dip. Now that hummus is temporarily not doable, I need to come up with something new.
Then I remembered the bridal shower…
I found a really good recipe for the dip at Smitten Kitchen, and it was a done deal. The hummus has been replaced. Don’t get me wrong, I will go back to hummus one day, but the white bean and roasted red/yellow pepper dip is right up my alley. It took 5 minutes to make and is healthy. Sweet deal.
My dip turned out more orange than it normally would because I used roasted red and yellow peppers. So don’t be alarmed if your dip is brighter than mine. It is a great appetizer and pairs well with pita chips and veggies.
White Bean & Roasted Red (& Yellow) Pepper Dip
1 15-ounce can of white cannelini or navy beans
1 small jar roasted red peppers, or about 1 cup, drained
3 ounces cream cheese, softened
1 clove garlic, minced
Juice from half a lemon
Salt and pepper to taste
Puree everything in a food processor until smooth.
Tough, huh? ;o)