Roasted Red Pepper And White Bean Dip Recipes

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WHITE BEAN AND ROASTED RED PEPPER DIP



White Bean and Roasted Red Pepper Dip image

Very quick and easy dip that is great for any party or tailgate. I like to dip pita chips or veggies in this awesome dip! Enjoy...Go Dolphins!

Provided by Ashly1021

Categories     Beans

Time 5m

Yield 8 serving(s)

Number Of Ingredients 9

1 (15 ounce) can cannellini, beans-drained and rinsed
1/2 cup chopped roasted red pepper (if canned make sure to pat them dry)
1/2 teaspoon coarse salt
1/4 cup chopped fresh basil (can replace with 3/4 tsp cumin for a different variation)
1/4 teaspoon paprika (i used smoked for a little added zing)
2 garlic cloves
1/2 teaspoon red pepper flakes (can use less if not a big fan of spicy)
2 tablespoons extra virgin olive oil
1 teaspoon balsamic vinegar

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 RED PEPPER AND WHITE BEAN DIP



Roasted Red Pepper and White Bean Dip image

This flavor-packed Roasted Red Pepper And White Bean Dip is a wholesome, incredibly tasty appetizer choice!

Provided by Valerie Brunmeier

Categories     Appetizer

Time 14m

Number Of Ingredients 15

15 ounce can small white beans
8 ounce jar roasted red peppers, drained and blotted dry
2 tablespoons olive oil
2 cloves garlic
1/4 cup basil (roughly chopped)
1/4 teaspoon smoked paprika
1 teaspoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon crushed red pepper (, or to taste)
3 tablespoons Silk Original Cashewmilk
1 tablespoon pine nuts (optional garnish)
Assorted chopped vegetables
1 package store-bought naan
2 tablespoons olive oil
1/2 teaspoon salt (or to taste)

Steps:

  • Place all ingredients through the crushed red pepper in the bowl of a food processor. Pulse until completely smooth. Add 3 tablespoons Silk Original Cashewmilk and pulse again until combined and creamy. Transfer dip to a small bowl, cover, and refrigerate for at least an hour or until ready to serve.
  • Sprinkle with pine nuts and serve with warm toasted naan and assorted chopped vegetables.

Nutrition Facts : Calories 279 kcal, Carbohydrate 35 g, Protein 8 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 1006 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving

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