White Bean and Roasted Red Pepper Dip-Amanda Frost
1 15-ounce can of white cannelini or navy beans
1 small jar roasted red peppers, or about 1 cup, drained
3 ounces cream cheese, softened
1 clove garlic, minced
Juice from half a lemon
Salt and pepper to taste
Puree everything in a food processor until smooth. Eat with pita chips or crackers (or a spoon, if that's your thing...)
No comments:
Post a Comment