Tired of dips that were nothing but cream and large amounts of dairy fat, and bored by all of the white bean dips out there that were nothing but bean-swapped hummus, this one beats them all! Low-fat and or fat-free cream cheese work equally well in here, as does goat cheese or mascarpone. A sprinkle of chives makes it even prettier, but it will disappear quickly, with or without them.
1 15-ounce can of white cannelini or navy beans, drained and rinsed
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.
Serve with baked pita chips.
Categories: Sides & Salads Tags:
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whitebean
smittenkitchen