Roasted Red Pepper Feta And White Bean Dip Recipes

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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

ROASTED RED PEPPER WITH FETA DIP



Roasted Red Pepper with Feta Dip image

Categories     Condiment/Spread     Garlic     Broil     Quick & Easy     Feta     Bell Pepper     Chill     Bon Appétit

Yield Makes about 3 1/2 cups

Number Of Ingredients 4

4 red bell peppers
1/4 cup extra-virgin olive oil
2 garlic cloves, peeled
2 cups crumbled feta cheese

Steps:

  • Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and quarter peppers. Puree peppers, oil, garlic, and cheese in processor. Season with salt and pepper. Chill at least 3 hours or overnight.

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, FETA, AND WHITE BEAN DIP



Roasted Red Pepper, Feta, and White Bean Dip image

Make and share this Roasted Red Pepper, Feta, and White Bean Dip recipe from Food.com.

Provided by invictus

Categories     Brunch

Time 5m

Yield 2 cups

Number Of Ingredients 10

15 ounces cannellini beans, rinsed and drained
1/2 cup roasted red pepper, drained and coarsely chopped
3 tablespoons fresh lemon juice
2 garlic cloves, coarsely chopped
2 tablespoons extra virgin olive oil
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 ounces crumbled feta cheese
1 teaspoon dried oregano

Steps:

  • Combine beans, peppers, lemon juice, garlic, oil, cayenne, salt, and black pepper in the bowl of a food processor fitted with a metal blade. Process until smooth.
  • Add the feta and oregano and pulse to combine.
  • Transfer contents to a small bowl and serve with pita wedges.

Nutrition Facts : Calories 594.2, Fat 27.3, SaturatedFat 11.1, Cholesterol 53.5, Sodium 1745.5, Carbohydrate 61, Fiber 14.4, Sugar 3.9, Protein 29.9

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