A few weeks ago I needed to prepare an appetizer for a party and knew when recipe planning that I wouldn’t have much time to throw something together. So I found this white bean red pepper dip. Delicious is an understatement. I’m a big fan of Deb Perelman at Smitten Kitchen, where I found the recipe, and appreciate how easy it was to make. Put all the ingredients, pictured below, in a food processor and ta-da! Underneath each picture I’ve noted a few tweaks in my rendition.
In a food processor, add all of the above ingredients, 8 oz. softened cream cheese (original recipe calls for 3 oz.), salt and pepper to taste. I adjusted the ingredients because when I followed the original recipe, it seemed too liquid. However, with these changes, the dip was tasty and quite the people pleaser!