This dip is a smoky, creamy and filling – a delicious alternative to hummus! You’d never guess that it’s super healthy too. I usually have all the ingredients for this dip on hand, which makes it great for last minute entertaining. It’s a real crowd-pleaser too. Serve it with toasted pita, breadsticks or tortilla chips.
I like to serve this dip as part of an Argentinean Grill or Tapas theme menu. It would also be a great appetizer for a backyard BBQ.
The dip can be made up to 2 days in advance and refrigerated in an air-tight container (bring the dip to room temp before serving and wait to garnish with the cilantro until then).
This recipe is a variation on Bobby Flay’s awesome dip from Mesa Grill.
Smoky Roasted Red Pepper & White Bean Dip
2 (9oz) cans white beans, rinsed and drained
2 garlic cloves, minced
2 large roasted red bell peppers, peeled & seeded, or 1 (8oz) jar roasted red peppers
3 Tbs. red wine vinegar
½ – 1 Tbs. canned chipotles in adobo (use mixture of peppers and adobo sauce)
1 Tbs. honey or agave nectar
salt & fresh ground black pepper, to taste
¼ C. cilantro, chopped (for garnish)
Combine all ingredients (other than cilantro) in a food processor and process until smooth. Season to taste with salt and pepper. Garnish with chopped cilantro before serving.