Best 2 White Bean And Roasted Red Pepper Dip Recipes
Indulge in a delightful culinary journey with our enticing White Bean and Roasted Red Pepper Dip! This vibrant and flavorful dip, crafted with a harmonious blend of wholesome ingredients, promises a symphony of textures and tastes that will tantalize your palate. Embark on a culinary adventure as we unveil the secrets behind this delectable dip, including a zesty roasted red pepper hummus, a creamy white bean dip, and an irresistibly tangy roasted red pepper and white bean dip. Prepare to be captivated by the vibrant colors, enticing aromas, and explosive flavors that await you in this extraordinary collection of dip recipes.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED RED PEPPER AND WHITE BEAN DIP
This flavor-packed Roasted Red Pepper And White Bean Dip is a wholesome, incredibly tasty appetizer choice!
Provided by Valerie Brunmeier
Categories Appetizer
Time 14m
Number Of Ingredients 15
Steps:
- Place all ingredients through the crushed red pepper in the bowl of a food processor. Pulse until completely smooth. Add 3 tablespoons Silk Original Cashewmilk and pulse again until combined and creamy. Transfer dip to a small bowl, cover, and refrigerate for at least an hour or until ready to serve.
- Sprinkle with pine nuts and serve with warm toasted naan and assorted chopped vegetables.
Nutrition Facts : Calories 279 kcal, Carbohydrate 35 g, Protein 8 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 1006 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
ROASTED RED PEPPER AND GARLIC BEAN DIP
Steps:
- Preheat the oven to 375 degrees F.
- Slice off the top 1/3 of the garlic head with a serrated knife, exposing the cloves. Drizzle the oil over the cloves and with some salt. Tightly wrap the head in aluminum foil and transfer it to the oven. Roast until the garlic is very soft and deep golden brown, about 45 minutes. When cool enough to handle, remove 4 cloves for the dip and reserve the rest for another use.
- Put the cannellini beans, garbanzo beans, roasted peppers, cumin, tahini, lemon juice, granulated garlic, granulated onion, cayenne and the 4 roasted garlic cloves in a food processor and pulse until chunky. While pulsing, slowly add the chicken stock and mix until smooth,
- Transfer the mixture into a large nonstick skillet over medium-high heat. Cook, stirring, until the mixture begins to bubble, about 5 minutes. Season with salt and pepper. Serve warm or at room temperature with tortilla chips for dipping.
Tips:
- For a smoother dip, blend the white beans until completely smooth before adding the other ingredients.
- To roast the red peppers, preheat your oven to 400°F (200°C) and roast the peppers for 20-25 minutes, or until they are tender and slightly charred.
- Once the roasted peppers are cool enough to handle, remove the skins and seeds.
- For a more flavorful dip, use a variety of white beans, such as cannellini, great northern, and navy beans.
- Add a pinch of red pepper flakes or cayenne pepper to the dip for a little bit of heat.
- Serve the dip with pita chips, crackers, or vegetable crudités.
Conclusion:
This white bean and roasted red pepper dip is a delicious and healthy snack or appetizer that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like it smooth or chunky, spicy or mild, this dip is sure to be a hit. So next time you are looking for a quick and easy snack, give this white bean and roasted red pepper dip a try. You won't be disappointed!
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