Since I'm sure many of you have made New Years Resolutions that probably include something like "eating healthier" I decided to make today's post a very simple, healthy dip. And, I apologize in advance for the sinful peanut butter fudge brownies that is in my queue to post soon. This healthy(er) recipe will offset that one. I also say healthier because I'm not really known to cook like a health nut anyway. I love food too much to sacrifice flavor and comforting creaminess for health food. Sorry. But, if I happen to cook food that tastes delicious AND is healthy, that's a bonus! :)
I really must have a thing for this type of dip because I realized that I have no fewer than THREE distinct recipes bookmarked in my Google Reader. That is a true sign that the recipe is to be made and will not dissapoint!
Also, this recipe has a single step in it. Unless you count opening the cans and cleaning the dishes...then I guess you're up to two or three :). Really can it get any easier than that? The result tasted much like a hummus to me. I served it with Stacy's naked pita chips (yum!), baby carrots, and celery sticks. It's great for parties or whip up a batch to eat for your daily afternoon snack. Snacking and several small meals throughout the day (about every 3-4 hours) is said to be one of the keys to energy management and weight loss, by the way.
So give this dip a whirl....literally!
Love Roasted Red Peppers? This copy cat of Pasta Bravo will knock your socks off!
One Year Ago: Vanilla-Peppermint Cupcakes and Clone of a Cinnabon
White Bean Roasted Red Pepper Dip
Yields: About 8 servings
- 1 (15 oz.) can of cannellini beans, drained and rinsed
- 1 small jar (about 1 cup) roasted red peppers, drained
- 3 ounces lowfat (neufchatel) cream cheese, softened
- 2 cloves garlic
- 1 tsp. finely chopped fresh rosemary (I used about 1/3 tsp dried rosemary)
- Juice from 1/2 a lemon
- salt and pepper to taste
- Puree everything in a food processor until smooth.
Source: As seen on and adapted by Elly Says Opa from Smitten Kitchen