White Bean Roasted Red Pepper Dip
15I’ve mentioned before that I’ve grown to really, really love beans, but for whatever reason, I am not a huge fan of garbanzos. This kind of sucks because they’re popular in my two favorite cuisines (Greek and Lebanese, of course), they’re healthy, and they preclude me from really enjoying what seems to be one of life’s great pleasures to many people: hummus.
It’s not that I hate garbanzos (or hummus) but I would choose pretty much any other bean over them. I’ve been wanting to make a white bean dip for some time now, but it’s just one of those things that always escapes me when it comes time to actually making a new dip/appetizer. Last week, though, I had just a little cream cheese leftover and was looking through my reader for recipes I had starred that contained cream cheese. I came across this recipe for white bean roasted red pepper dip from Smitten Kitchen that I had saved, errr…a year and a half ago.
Deb’s is a much richer red than mine and also a little thicker, though I’m not sure why. But it didn’t really matter because this tasted great and was a welcome addition to my snacking repertoire at work. We had this dip with pita chips the first night I made it and then I snacked on it at work during the week with some carrots and celery I cut up.
I’m submitting this to Bookmarked Recipes, started by Ruth and hosted this week by Siri. I’m glad to make another small dent into my recipe stockpile.
I’m also sending this over to my friend Joelen, who is hosting another round of Tasty Tools. This one focuses on the food processor.
White Bean Roasted Red Pepper Dip
Adapted from Smitten Kitchen
About 8 servings
1 (15 oz.) can of cannellini beans, drained and rinsed
1 small jar (about 1 cup) roasted red peppers, drained
3 ounces lowfat (neufchatel) cream cheese, softened
2 cloves garlic, minced
1 tsp. finely chopped fresh rosemary
Juice from 1/2 a lemon
salt and pepper to taste
Puree everything in a food processor until smooth.
How do you like those instructions? 😉
Nutritional Information Per Serving: Calories: 77 / Fat: 2g / Saturated Fat: 1.3g / Carbs: 10.4g / Fiber: 2g / Protein: 4.1g
mmmm that looks fantastic and soo easy!
Yum – I’ve been looking for new dip recipes and that looks great!
What a great and easy recipe! You could even submit this to this month’s Tasty Tools since we’re highlight recipes using food processors!
Ooh thanks for the reminder, Joelen. I’ll send it to you!
Now I’m bookmarking it! Thanks for passing on the great recipe idea. Your pic looks delicious btw.
Looks delicious! I like the use of cream cheese in the recipe. That would probably be good in my roasted garlic and white bean dip!
I like your idea of taking veggies with hummus to work. I’m starting a job on Monday, so I think I should make some this weekend.
I love recipes that incorporate beans in such a clever way. It is so important that we eat more beans yet the children do not always like the texture…
I love dips and this one sounds great! Love the cannelini beans and the red peppers. You’re right, dips and spreads are so easy to make and they pack in a lot of vitamins this way so they’re the best kind of snack around.
I’ve made something very similar with black beans. I’ll have to try the white bean version.
This looks delicious! I love dips, and I love how easy this one is 🙂
Delicious Elly! And very easy too!…I do a similar one with red lentils (lots of fibre)
A white bean, roasted red pepper and cream cheese dip sounds great!