Roasted Red Pepper and White Bean Dip
Ingredients
-
1-2
cloves
garlic
-
1
14 oz. can
white cannellini beans, drained and rinsed
-
1
jar
roasted red peppers, drained
-
1
T
lemon juice
-
1
T
chopped fresh rosemary
-
1
dash
crushed red pepper
-
to taste
salt and pepper
Instructions
- Chop the garlic in a food processor.
- Add the beans and roasted red peppers and blend until smooth.
- Incorporate the lemon juice and fresh rosemary, then puree again.
- Transfer the dip to a bowl and mix in the red pepper flakes and season with salt and pepper.
- Adjust seasonings if necessary.
- Serve with pita chips, bread, or as a spread on sandwiches.
- Store in the refrigerator for up to one week.
Nutrition Facts (estimated)
Servings
6
Calories
150
Total fat
2g
Total carbohydrates
25g
Total protein
7g
Sodium
200mg
Cholesterol
0mg
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