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
Ingredients
- 1 12 oz Jar Roasted Red Pepper, drained
- 2 Tbsp tahini
- 1 15 ounce can white beans, rinsed and drained
- 1/4 Tsp paprika
- 3/4 Tsp kosher salt
- 2 Tbsp lemon juice
- 1 small garlic clove
Instructions
- Place all of the ingredients in a food processor and puree.
- Serve with vegetables or chips.
- * This dip is also delicious as a spread on sandwiches.
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