This creamy dip is delicious while still being healthier than many dips prepared with cream cheese or mayonnaise. Bring it to a picnic, a potluck, or serve the red pepper-flecked dip at a backyard party this summer. Serve with our Parmesan Pita Crisps and a veggie tray, and you’ll have a crowd around that part of the table. The dip also makes a great sandwich spread.
Cooking With Friends Kitchen
1/4 cup olive oil
3 cloves garlic, peeled
5 large sprigs of rosemary, stems removed
Juice of three lemons
1 teaspoon lemon zest
1/2 cup roasted red peppers (jarred or roasted on your grill, skins removed)
4 cups cannellini (white kidney beans), rinsed and drained
2 teaspoons salt
1 teaspoon pepper
In a food processor fitted with a steel blade, puree the olive oil, garlic, rosemary, lemon and red peppers. Add the cannellini beans and blend until the dip reaches a smooth consistency. Refrigerate until ready to serve.
Makes 5 cups