Roasted Red Pepper White Bean Dip

Here is another recipe for your upcoming Superbowl party. This dip is healthy yet still tastes delicious which is sometimes hard to do. I know healthy food isn't generally served at Superbowl parties since everyone enjoys indulging in delicious and decadent foods but I'm sharing this with you today because it is good to offer a variety of foods for your guests like this or my buffalo chicken bites. This recipe makes a lot of dip so I would freeze half of it to use at another time. My friend Kerri does not eat vegetables at all, ever but for some reason she really enjoyed this dip with the pita chips. Her husband Josh specifically asked for the recipe so here it is....

Adapted from: www.annies-eats.net

Ingredients:

2 Cups Dry Cannellini Beans

5 Cups Water

1 Small Jar Roasted Red Peppers (2 Peppers)

1/3 Cup Extra Virgin Olive Oil

3 Cloves Garlic

5 Tbsp Basil - Chopped

1 Tsp Crushed Red Pepper Flakes

1 Tsp Dried Oregano

1 Tsp Sugar

S&P to taste

Pour the beans and the water in a large pot. Soak the beans for 6-8 hours until they are reconstituted. Once they are done soaking bring the beans to a boil over high heat. When the boil begins, turn the heat down to medium-low. Simmer the beans until tender for 45 minutes stirring occasionally.

When the beans are done, drain them from the water and put them in a food processor or blender. Puree until creamy and smooth. If you have a small food processor like me you will have to take out the beans to puree the rest of the ingredients and then mix everything together afterwards. If you have a huge one you can leave the beans in there the whole time.

Fill the food processor with the olive oil, basil, garlic, sugar, roasted red peppers and all of the spices. Puree until smooth.

In a big bowl, mix together the pureed beans with the other ingredients. Chill the dip in the fridge for 3 hours before eating. Serve it with pita chips and cut up vegetables.

Enjoy!! - Nicole