Thursday, February 23, 2012

Creamy White Bean and Roasted Red Pepper Dip

This wildly flavorful dip is a favorite of mine. I love it as a dip served with chips and crudite, but it is also delicious as a spread on sandwiches or wraps. The cannellini bean base makes it rich in protein and fiber, so it's as healthy as it is delicious.

1 Red Bell Pepper
1 can Cannellini Beans, drained and rinsed
1 small clove Garlic, roughly chopped
2 to 3 tablespoons fresh Lemon Juice
1 teaspoon Extra Virgin Olive Oil
1/2 teaspoon Kosher Salt
2 pinches Cayenne Pepper

To roast the red bell pepper, place pepper on a sheet pan under the broiler. Keep rotating the pepper until all skin is black and charred. The cooking time changes depending on the oven. When the outisde is blackened and blistering, remove from broiler and place in an air-tight container or paper bag and allow to cool (this makes the skin easier to remove, but when I'm low on patience I use tongs to remove the skin right after it comes out of the broiler).
While the red pepper roasts, add all other ingrdients to the bowl of a food processor (or to a mixing bowl if using an immersion blender). When red pepper is cool, remove skin, seeds, and stem and cut into strips. Add red pepper strips to the other ingredients. Blend until smooth. Refriderate for at least 1 hour prior to serving so that flavors can merry.

Servings: 5 Serving Size: approximately 1/4 cup; 100 calories per serving

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