Wednesday, December 22, 2010

Roasted Red Pepper and White Bean Dip

Everyone raved about this dip! It's super easy (just a bit time consuming if you decide to use dry beans) and totally worth it. It's mild, yet intriguing and could be spiced up even more to suit your taste. Kevin described this as a hummus, but even better. Try it! (You'll have enough to serve at least 2 parties. We did!)


Roasted Red Pepper and White Bean Dip
recipe adapted from
Yields: 4 cups of dip (a LOT)

2 cups dry white beans, such as cannellini or Great Northern
5 cups water
5 tbsp. chopped basil
¾ cup sweet marinated roasted red peppers
1/3 cup extra virgin olive oil
3 cloves garlic
½ tsp. salt
ground black pepper
1 tsp. crushed red pepper flakes
¼ tsp. nutmeg
1 tsp. dried oregano
1 tsp. sugar

Place beans in a large bowl.  Add water and soak for 6-8 hours.  In a large pot of water, bring the beans to a boil.  Turn the heat down and allow to simmer 45 minutes or until the beans are tender.  Remove from heat and drain.

Add the cooked beans to the bowl of a food processor.  Add all remaining ingredients and process until smooth.  Taste mixture and adjust seasonings as desired.

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