Roasted Red Pepper and White Bean Dip
Ingredients
- 2 Medium red bell peppers
- 1 head garlic
- 1 540 mL can of white kidney beans or cannellini beans (drained and rinsed)
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
Note
Try adding a little heat with a pinch of cayenne pepper.
Directions
1. | Pre-heat oven to 375 degrees F. |
2. | Slice the top end off the head of garlic then wrap it tightlty in aluminum foil. |
3. | Place bell peppers and garlic on a foil lined baking sheet. Roast for 60 minutes, turning the peppers at the 20 and 40 minutes marks. |
4. | Allow the peppers to cool enough until they can be handled, about 15-20 minutes. Peel off the skin and remove the seeds. |
5. | Squeeze the root end of the garlic over a bowl or into a food processor to remove the roasted garlic. Add peppers, beans, lemon juice and salt. Pureed in the food processor or using an immersion blender and drizzle in the olive oil. |