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 Hosted By
DnD |
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Roasted Red Pepper White Bean Dip
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Serving Size -
6
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Prepared By -
DnD
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Recipe Rating
* * * * *
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Printer Friendly Recipe
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15 can cannellini beans, drained, rinsed and patted very dry |
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1/2 cup chopped drained jarred roasted red peppers, patted very dry |
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2 tablespoons light soy sauce |
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1 tablespoon chopped fresh ginger |
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1 clove garlic, crushed and peeled |
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1/3 cup extra-virgin olive oil, plus more for drizzling |
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In the bowl of a food processor fitted with the blade attachment, add the beans, peppers, soy sauce, sriracha, ginger, honey, garlic and lime zest and juice. Process, scraping down the sides of the bowl once or twice in between, until very smooth, 1 to 2 minutes. With the processor running, add the olive oil in a steady stream until incorporated and the dip is smooth, light and creamy. Taste and season with kosher salt if needed. |
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