Although this looks like soup, it's not – promise! I do want to take a second to remind everyone that the Souper Soup Challenge is taking place right now! I've starting getting some great entries and can't wait to see what else the challenge brings. For all of the details, see an earlier post here.
I love dips and spreads and things to nosh on. Hummus. Baba Ganoush. I'm even a sucker for snacking on all those ranchy-type dips with veggies and such. This is a quick spread that I made of roasted red peppers, cannellini beans, and garbanzo beans – three of my favorite things and items that tend to be staples around my house. I used high quality canned and jarred ingredients and this came together in minutes to take to a dinner party. If you want to soak your own beans and roast peppers, have at it! It is flavorful and not loaded down with a lot of oil or heavy creamy ingredients. You can puree this to whatever texture you desire. Serve with flavored crisps, toasted pitas or veggies.
Roasted Red Pepper and White Bean Dip – makes around 4 cups
- Add all ingredients except for the olive oil to a blender or food processor. Give it a good whirl until it is close to desired texture. Add in olive oil and blend again. Taste for salt and pepper level, add as needed and give it one last whirl. Serve immediately with accompaniments. If you refrigerate it, allow it to come a tad shy of room temp before serving – I think the flavors shine a little better.