Roasted Pepper Bean Dip Food

ROASTED RED PEPPER AND WHITE BEAN DIP

Steps:

• Place all ingredients through the crushed red pepper in the bowl of a food processor. Pulse until completely smooth. Add 3 tablespoons Silk Original Cashewmilk and pulse again until combined and creamy. Transfer dip to a small bowl, cover, and refrigerate for at least an hour or until ready to serve.
• Sprinkle with pine nuts and serve with warm toasted naan and assorted chopped vegetables.

ROASTED RED PEPPER BEAN DIP: EASY RECIPE

Steps:

• Combine garlic, oil, lemon juice, salt and roasted pepper in small food processor and pulse until pureed.
• Add the beans, and pulse until dip is creamy and spreadable.
• Serve chilled.

ROASTED RED PEPPER AND GARLIC BEAN DIP

Steps:

• Preheat the oven to 375 degrees F.
• Slice off the top 1/3 of the garlic head with a serrated knife, exposing the cloves. Drizzle the oil over the cloves and with some salt. Tightly wrap the head in aluminum foil and transfer it to the oven. Roast until the garlic is very soft and deep golden brown, about 45 minutes. When cool enough to handle, remove 4 cloves for the dip and reserve the rest for another use.
• Put the cannellini beans, garbanzo beans, roasted peppers, cumin, tahini, lemon juice, granulated garlic, granulated onion, cayenne and the 4 roasted garlic cloves in a food processor and pulse until chunky. While pulsing, slowly add the chicken stock and mix until smooth,
• Transfer the mixture into a large nonstick skillet over medium-high heat. Cook, stirring, until the mixture begins to bubble, about 5 minutes. Season with salt and pepper. Serve warm or at room temperature with tortilla chips for dipping.

ROASTED GARLIC BEAN DIP

Steps:

• Preheat the oven to 400 degrees F. Cut the top off the head of garlic, exposing the cloves. Place on a sheet of foil, drizzle with olive oil and sprinkle with salt and pepper. Wrap up the garlic tightly and roast until soft, 20 to 30 minutes; let cool slightly. Squeeze out the roasted garlic.
• Meanwhile, drizzle a baking sheet with 1 tablespoon olive oil. Add the carrots and rutabagas, season with salt and pepper and toss. Roast until the veggies are tender, 15 to 20 minutes.
• Combine the beans, lemon zest and juice, thyme, roasted garlic and the remaining 1 1/2 tablespoons olive oil in a food processor or blender. Pulse until nice and creamy. Season with salt and pepper. If the dip is too thick, blend in some of the liquid from the beans (or use low-sodium vegetable broth). Transfer to a bowl and drizzle with olive oil. Serve with the roasted vegetable sticks and pita chips.

ONE-STEP ARTICHOKE BEAN DIP WITH ROASTED RED PEPPERS

Steps:

• In a food processor combine all ingredients. Cover and process until almost smooth. Transfer to serving bowl. Cover and let stand at room temperature until ready to serve(up to 2 hours). Or cover and chill up to 24 hours. Let stand at room temperature about 1 hour before serving.
• To serve, sprinkle lighlty with additional salt. Top with roasted red pepper strips and basil. Serve with crackers, baguette slices, or pita chips.

WHITE BEAN AND ROASTED RED PEPPER DIP

Steps:

• Place the drained beans, red peppers, salt, basil (or cumin), paprika, garlic cloves, olive oil, and vinegar in a food processor. Pulse until smooth.
• Serve as is or refrigerate until later. Will keep perfectly at on outdoor party/tailgate!

ROASTED RED PEPPER, FETA, AND WHITE BEAN DIP

Steps:

• Combine beans, peppers, lemon juice, garlic, oil, cayenne, salt, and black pepper in the bowl of a food processor fitted with a metal blade. Process until smooth.
• Add the feta and oregano and pulse to combine.
• Transfer contents to a small bowl and serve with pita wedges.

BLACK BEAN AND ROASTED RED PEPPER DIP

Steps:

• In a food processor, combine all ingredients except the garnishes; mix thoroughly.
• Serve in a bowl garnished with tomatoes and cilantro.
• Serve with Tortilla chips and/or assorted raw vegetables.