Roasted Pepper Bean Dip Recipes

ROASTED RED PEPPER BEAN DIP: EASY RECIPE

Steps:

• Combine garlic, oil, lemon juice, salt and roasted pepper in small food processor and pulse until pureed.
• Add the beans, and pulse until dip is creamy and spreadable.
• Serve chilled.

WHITE BEAN AND ROASTED RED PEPPER DIP

Steps:

• Place the drained beans, red peppers, salt, basil (or cumin), paprika, garlic cloves, olive oil, and vinegar in a food processor. Pulse until smooth.
• Serve as is or refrigerate until later. Will keep perfectly at on outdoor party/tailgate!

ROASTED GARLIC BEAN DIP

Steps:

• Preheat the oven to 400 degrees F. Cut the top off the head of garlic, exposing the cloves. Place on a sheet of foil, drizzle with olive oil and sprinkle with salt and pepper. Wrap up the garlic tightly and roast until soft, 20 to 30 minutes; let cool slightly. Squeeze out the roasted garlic.
• Meanwhile, drizzle a baking sheet with 1 tablespoon olive oil. Add the carrots and rutabagas, season with salt and pepper and toss. Roast until the veggies are tender, 15 to 20 minutes.
• Combine the beans, lemon zest and juice, thyme, roasted garlic and the remaining 1 1/2 tablespoons olive oil in a food processor or blender. Pulse until nice and creamy. Season with salt and pepper. If the dip is too thick, blend in some of the liquid from the beans (or use low-sodium vegetable broth). Transfer to a bowl and drizzle with olive oil. Serve with the roasted vegetable sticks and pita chips.

ROASTED RED PEPPER WHITE BEAN DIP | TRAEGER GRILLS

Steps:

• When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.
• Peel away the outside layers of the garlic husk. Cut off the top of the garlic bulb, exposing each of the individual cloves. Place the bulb on a piece of foil. Drizzle the garlic with 1 tablespoon of olive oil, and wrap the foil around the garlic to seal it.
• Place the wrapped garlic and the bell peppers directly on the grill grates. Close the lid and roast the garlic for 25-30 minutes, and the peppers for 40 minutes. Rotate the peppers a quarter-turn every 10 minutes until the exterior is blistered and blackened.
• Remove the peppers and garlic from the grill. Place the peppers in a bowl and cover with plastic wrap. Let sit for 15 minutes to steam. Let the garlic cool in the foil.
• Remove and discard the skin, stems, and seeds, from the peppers.
• Squeeze out the individual cloves of garlic as needed. Reserve extra for garnish, if desired.
• Make the white bean dip. In a blender, combine 2 roasted red peppers, 4 cloves of roasted garlic, dill, parsley, cannellini beans, 2 tablespoons of olive oil, lemon juice, and salt. Blend until the dip is smooth and creamy, scraping down the sides of the blender. Add additional olive oil or lemon juice until the dip is desired consistency.
• Chop the remaining red pepper. Pour the dip into a bowl and serve topped with the chopped pepper and additional roasted garlic, if desired. Enjoy!

BLACK BEAN AND ROASTED RED PEPPER DIP

Steps:

• In a food processor, combine all ingredients except the garnishes; mix thoroughly.
• Serve in a bowl garnished with tomatoes and cilantro.
• Serve with Tortilla chips and/or assorted raw vegetables.