April 30, 2009 •

White Bean Roasted Red Pepper Dip

I needed a light appetizer that went well with my Italian meal at my dinner party. I had a can of cannelini beans and a can of roasted red peppers. I went back through my google reader and had starred this recipe from Elly Says Opa that contained both of them-perfect! Not only did it go great with my meal, but it would use up some pantry items as well! This was a light and creamy dip that was a wonderful introduction to our dinner. It’s also great as a snack during the week. It has kind of a hummus like quality about it, which I love. I added a little more lemon to balance out the garlic, and some ricotta to thicken it up slightly. I would definitely make this again.


White Bean Roasted Red Pepper Dip
Source: Adapted from Elly Says Opa via Smitten Kitchen

Ingredients:
1 (15 oz.) can of cannellini beans, drained and rinsed
1 small jar (about 1 cup) roasted red peppers, drained
3 ounces lowfat or fat free cream cheese, softened
2 cloves garlic, minced
1 tsp. finely chopped fresh rosemary or 1/2 tsp. dried rosemary
Juice from one lemon
salt and pepper to taste
1/2 cup part skim ricotta cheese

Directions:
Puree everything in a food processor or blender until smooth.

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Comments

  1. Joelen says
    April 30, 2009 at 2:15 PM

    Looks so creamy and that color is gorgeous!

  2. mamakrystal says
    April 30, 2009 at 2:35 PM

    I agree with Joelen, that’s one beautiful looking dip! I bet it tastes great, too.

  3. Maria says
    May 2, 2009 at 9:16 PM

    Love red peppers, what a fantastic dip!