Smoky Red Pepper and White Bean Dip
Posted by moderndaygourmet on March 7, 2009
This is a great high protein snack with no fat.
2 cans white beans, rinsed and drained
2 cloves garlic, minced
1 jar roasted red peppers, drained
3 tablespoons red wine vinegar
1 tablespoon chipotle puree
1 tablespoon honey
Salt and pepper
Combine peppers, vinegar, and chipotle puree in a food processor and process till smooth. Add the beans and garlic and process until smooth. Add the honey and season to taste with salt and pepper. Serve with tortilla chips.
* Can use 1 pound dried beans, soaked and cooked, in place of canned beans.
* Can used fresh red peppers that you have roasted. I find that to be a huge pain and jarred peppers cost pretty much the same, so I’ve sworn off roasting my own red peppers.
* For chipotle puree, take 1 can chipotles in adobo sauce and process till smooth. It keeps quite a while in the refrigerator. You can adjust the amount of puree if you want more or less heat.
* Would also be good with pita chips or grilled pitas (if you’re grilling meat or veggies, just throw the pitas on there too).