Roasted Red Bell Pepper and White Bean Dip
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Recipe type: appetizer
Prep time: 
Cook time: 
Total time: 
 
Spread it on toasted baguette or crackers; use it as a dip for chips of vegetables. No matter how you use it, this delicious dip is sure to please.
Ingredients
  • 1 16 oz. can White Northern (also know as cannellini) beans
  • 1 medium sized red bell pepper
  • 1 large clove garlic
  • 4 tablespoons extra virgin olive oil, divided
  • A handful of fresh basil leaves (10 -12)
  • 1 teaspoon salt
  • Freshly ground black pepper, to taste
Instructions
  1. Preheat your oven's broiler.
  2. Coat clean and dry pepper with 2 tablespoons of olive oil. Place on baking sheep and slide under broiler.
  3. Broil, turning every few minutes, until the pepper's skin is blackened. Remove from oven and place pepper in a bowl. Cover tightly with plastic wrap. (This will hold in the steam and loosen the skin, making the pepper easy to peel.)
  4. Once pepper is cool enough to handle (10 minutes or so) pull out stem and gently hand peel off skin.
  5. Cut pepper in half and remove seeds and membrane. Set aside.
  6. Place beans, garlic clove, remaining 2 tablespoons of olive oil and salt in food processor or high powered blender. Blend until smooth, adding water if needed.
  7. Add basil and roasted pepper. Pulse until coarsely chopped.
  8. Taste and add black pepper and/or additional salt as needed.
Recipe by Heidi Schulz Books at http://blog.heidischulzbooks.com/2011/12/healthy-holiday-finger-food-roasted-red-pepper-and-white-bean-dip/