White Bean Roasted Red Pepper Dip

February 12, 2009 · 15 comments

in appetizers and snacks,beans and legumes,healthy,vegetarian

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 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

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{ 13 comments… read them below or add one }

lovestoeat February 12, 2009 at 6:27 pm

mmmm that looks fantastic and soo easy!


Elizabeth February 12, 2009 at 6:48 pm

Yum – I’ve been looking for new dip recipes and that looks great!


Joelen February 12, 2009 at 7:08 pm

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!


elly February 12, 2009 at 7:22 pm

Ooh thanks for the reminder, Joelen. I’ll send it to you!


Alisa - Frugal Foodie February 12, 2009 at 8:23 pm

Now I’m bookmarking it! Thanks for passing on the great recipe idea. Your pic looks delicious btw.


Mary Ellen February 12, 2009 at 8:33 pm

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!


Psychgrad February 12, 2009 at 10:53 pm

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.


nina February 13, 2009 at 12:18 am

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…


maria February 13, 2009 at 8:37 am

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.


Kate February 13, 2009 at 2:49 pm

I’ve made something very similar with black beans. I’ll have to try the white bean version.


Erin February 13, 2009 at 5:19 pm

This looks delicious! I love dips, and I love how easy this one is :)


Peter G February 14, 2009 at 3:48 am

Delicious Elly! And very easy too!…I do a similar one with red lentils (lots of fibre)


Kevin February 15, 2009 at 7:54 am

A white bean, roasted red pepper and cream cheese dip sounds great!


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