I made this as a quick pot luck dish for my friend Rebecca's birthday party.
3 cans White Beans (navy or northern) - drained and rinsed
1/2 head Roasted Garlic
1 small Onion - roasted and chopped
EVOO - about a 1/4 cup
1 small Red Bell Pepper - roasted and finely chopped
Crushed Red Pepper (CRP)
To Dip With
Pita - cut into triangles
Cucumber - sliced
Radishes - thinly sliced
Blend the first three ingredients together, I used an immersion blender for this. A regular blender, food processor, or a potato masher will also work.
As you blend, slowly add a small steady stream of EVOO. Do this till the mixture is smooth and well blended.
Stir in the roasted pepper.
Season to taste with s/p and CRP.
Serve with veggies and breads.
This dip is easy, vegetarian, gluten free, and tasty stuff!