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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!

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Roasted Red Pepper Dip

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Author: Catherine McCord
Prep Time 1 minute
Total Time 2 minutes

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 

    Nutrition

    Calories: 180kcal | Carbohydrates: 29g | Protein: 10g | Fat: 4g | Sodium: 1620mg | Fiber: 7g
    Did you make this recipe?Mention @Weelicious or tag #weelicious!

    About the Author

    Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

    Comments

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

    5. 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. 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, 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. 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)?

    9. 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. 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. 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?

    12. 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.

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

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