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Recette

white bean red pepper dip

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.

IMG_8075The juice of one whole lemon rather than only half a lemon in the original recipe.

IMG_8080Three garlic cloves (original recipe calls for one).

IMG_8085One 15 oz. can of white beans.

IMG_8091Eight oz. diced red peppers.

IMG_8098In 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!

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