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Roasted Red Pepper Dip

April 6, 2011

Now that the weather is starting to get warm, my garden is beginning to bloom and a variety of spring vegetables are popping up at the Farmers' Market, I'm craving dip! I'm not talking about sour cream or mayonnaise-laden concoctions, but rather light, healthy, fresh-tasting, bright-colored and flavorful summer dips that are the ultimate pairing with sliced cucumbers, fennel, asparagus and all sorts of other yummy seasonal veggies.

And on those days that my little ones are resisting eating their vegetables (the foods I want them to eat the most), providing them with a fun little dish of this eye-appealing Roasted Red Pepper Dip on the side to dunk their veggies into goes a long way.

It goes to show that when the temperature outside rises, you don't need a swimming pool to indulge in a refreshing dip!

Roasted Red Pepper Dip  (Serves 4)

  • Prep Time:1 minutes,
  • Total Time: 2 minutes,

Ingredients

  • 1 12 oz jar roasted red pepper, drained
  • 2 tablespoons tahini
  • 1 15 oz can white beans, rinsed and drained
  • 1/4 teaspoon paprika
  • 3/4 teaspoon kosher salt
  • 2 tablespoons lemon juice
  • 1 small garlic clove

Preparation

  1. 1. Place all of the ingredients in a food processor and puree.
  2. 2. Serve with vegetables or chips.
  3. * This dip is also delicious as a spread on sandwiches.

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Comments






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  3. Lori Ann

    June 19, 2011 at 7:01 am

    Made this last week and it was pretty good but our whole family (including the 15-month old) likes spicy… do you think I could substitute something for the paprika for more of a “kick”?

  4. Catherine

    April 23, 2011 at 4:40 pm

    My DS hates beans but I made this for myself and I loved it. Will be making this again and again.

  5. Ashley K

    April 10, 2011 at 8:27 am

    One of my 2.5 year olds saw this as I was looking for recipes for this week, and asked if he could have some! Definitely going on the menu for this week. Can’t wait to try it!

  6. Laura B.

    April 7, 2011 at 1:09 pm

    Looks yummy. My 21 month old is a dipper – he comes by it honestly as his Dad and I both are dippers. I am definitely going to try this!

  7. Diane

    April 7, 2011 at 12:30 pm

    REALLY silly question… but I am new to using tahini. Do you use 2 Tbsp right out of the container or do you prepare it first (by adding water, etc)?

    • Laura B.

      April 7, 2011 at 1:08 pm

      Diane, tahini is a paste made from ground sesame seeds. You measure it just like you would peanut butter, it’s about the same consistency but a bit runnier.

  8. Rose

    April 6, 2011 at 6:22 pm

    Sounds good! How long do you think this will last in the fridge?

  9. Ruby Tues

    April 6, 2011 at 11:06 am

    ps. i vote for you using TBS for tablespoons and tsp for teaspoons when you transcribe your recipes.
    just a thought for those of us with aging eyes!

  10. Ruby Tues

    April 6, 2011 at 11:03 am

    this looks amazing and so easy! i’m going to make it asap. is there a specific brand of roasted red peppers that you like?

    • catherine

      April 6, 2011 at 5:52 pm

      There really is no specific brand, you can even roast your own red peppers, peel the skin and put them in :) I bought mine from trader joe’s

  11. kristi

    April 6, 2011 at 9:05 am

    I totally thought you were going to have us roast the peppers ourselves! It’s probably cheaper this way though as well as easier. I think I’ll try it today.

    • catherine

      April 6, 2011 at 10:29 am

      me too

  12. Maryea @ Happy Healthy Mama

    April 6, 2011 at 7:16 am

    I make a similar hummus with chickpeas, but I’m sure this would be great with white beans, too!

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    • Susan R.

      April 17, 2011 at 11:32 am

      I made this today and my 21 month old was eating it like soup! LOVED it!