I love dips. Hummus, eggplant, spinach artichoke…. all good. They’re easy to prepare and always a hit at parties. Now that football season is in full swing, you don’t even need an excuse for preparing a spread of snacks for you and your friends in the middle of the afternoon!
For your next party, you should try this white bean dip. Growing up, I hated beans. My mom never cooked with them, so the only bean I would go near was of the string variety. As I’ve gotten older, my tastes have expanded, and I’ve come to love several kinds of legumes. White beans (also known as cannellini or white kidney) and I are still kind of frenemies, except when it comes to this dip. It’s similar in texture to hummus. The roasted red peppers add a nice kick, and fresh rosemary is necessary in this dish. I normally hate to say that an ingredient is mandatory, but I tried it with both dried and fresh rosemary, and you definitely need that woody fresh flavor from the fresh herb.
I love this dip because it’s inherently healthy, and you can up the health factor even more by serving it alongside some cut up veggies at your next get together. I like to serve it up with a mix of veggies and homemade pita chips (so simple, just cup up some fresh pita, drizzle with a touch of olive oil and salt and cook for 15 minutes at 350, turning over once halfway through cooking).
Next time you have a dip craving, try this one out! It’s a great alternative to hummus, and it’ll convince any bean hater in your life!
white bean dip with roasted red peppers and rosemary.
inspired by smitten kitchen.
1 12 oz. jar of roasted red peppers (I like the ones from Trader Joe’s)
2 14 oz. cans of white (cannellini) beans, drained
3 garlic cloves
1.5 tablespoons fresh rosemary
juice of one small lemon
1/2 teaspoon crushed red pepper
3/4 teaspoon sea salt
1/2 teaspoon black pepper
Add garlic to the blender and pulse a few times. Add drained beans, roasted red peppers and puree until combined. Open and add rosemary, lemon juice, red pepper, salt and black pepper and puree for additional 1-2 minutes until smooth. Chill and serve with vegetables and pita chips.