White Bean and Roasted Red Pepper Dip

white bean dip

With the Super Bowl less than a week away, there's no better time than now to begin putting together your game-day menu. Sunday is the time to serve favorite appetizers like dips, spreads, guacamole, and nachos. Among them, dips are probably the easiest to put together. With this recipe, all you need to do is whiz the ingredients together in the food processor and you're ready to serve eager and hungry guests. What could be better than a bowl of dip and chips to feed a crowd of friends and family? Throw in a few beers and you have a party.

For this Mediterranean-style white bean dip, I focus on the flavors of Spain and use such ingredients as Spanish pimentón (smoked paprika) for meaty smokiness and sherry vinegar for noteable tang. Roasted red pepper adds sweetness and a rusty color. Serve the dip with your favorite bag of tortilla chips and this party appetizer is all set. The dip can also be made up to two days in advance and refrigerated. Serve at room temperature to allow the flavors to fully bloom. When you feed your rowdy gang with this quick and easy dip, not only will they cheer on the team, but you might just get some cheers too.

White Bean and Roasted Red Pepper Dip

1-1/2 cups cooked cannellini beans or 1 15-ounce can, drained and rinsed
1 small roasted red bell pepper (dry roasted or from a jar), chopped
1/4 cup extra-virgin olive oil, plus more for drizzling
1 tablespoon lemon juice
1 tablespoon sherry vinegar
1/4 teaspoon smoked paprika
fine sea salt
freshly ground black pepper
tortilla chips, for serving

In the bowl of a food processor, combine beans, red bell pepper, olive oil, lemon juice, vinegar, and paprika. Process until puréed. Season with salt and pepper. Transfer dip to a small bowl. Drizzle with additional olive oil. Serve with tortilla chips. Yield: 2 cups; 6 to 8 appetizer servings.


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