Don’t be disturbed by the color of this dip – it’s full of flavor, healthy and has a great creamy texture. I didn’t intentionally post two healthy dips in a row (in case you missed it: Creamy Artichoke Dip), but I couldn’t resist sharing both of these recipes as soon as I came across them.
I like this dip with tortilla chips, but it also tastes great with fresh, crunchy vegetables – carrot sticks, cherry tomatoes and strips of red bell pepper go particularly well. Happy snacking!
- 1-14 oz. can cannellini beans, drained and rinsed
- 1 garlic clove, crushed
- 1/4 teaspoon crushed red pepper
- 2 roasted red bell peppers (bottled, drained)
- 2 tablespoons olive oil
- 1 teaspoon lemon juice, to taste
- salt and pepper, to taste
In a food processor or blender, combine the beans, garlic, crushed red pepper, roasted peppers and olive oil to a smooth puree. Add the lemon juice to taste and process briefly. If necessary, add salt and pepper to taste. Spoon the dip into a bowl and serve.