I’m always looking for ways to increase my veggies and this dip is one of my favorite ways to do so.
Combining the roasted red pepper flavor with white beans and a hint of cream cheese makes for a delicious veggie or cracker dip!
And, we love it on sandwiches and bagels too.
Roasted Red Pepper Dip
- 4 oz. cream cheese, softened
- 1 tsp. dried, minced garlic
- 1/4 C white beans (your choice)
- 1 large red bell pepper, roasted
- splash of lemon juice
Begin by preparing the red pepper; or, you can use canned roasted red peppers. I find roasting them myself makes for amazing flavor! You can find my directions for roasting red peppers here.
Place the 4 oz. cream cheese (I used Neufchatel) into a food processor along with the 1/4 C white beans and 1 tsp. dried minced garlic.
Puree until smooth.
Then, add in the roasted red peppers and a splash of lemon juice.
Pulse again, until smooth.
Store in the refrigerator until ready to use.
This spread or dip is a great way to add protein, fiber & veggies to your day.
Serve with crackers, tortillas, pretzels or veggies!