I’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 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
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