Name: White Bean and Roasted Red Pepper Dip
Prep time: 12 min
Total time: 12 min
Ingredients: 15 ounce can cannellini beans, rinsed, drained and patted dry; 1/2 cup chopped roasted red peppers; 2 cloves garlic; 1-2 tablespoons plain Greek yogurt; 1 tablespoon fresh lemon juice from half of one lemon; 1/4 teaspoon dried oregano; 1/8 teaspoon dried basil; 1/8 teaspoon dried dill weed; 1/8 teaspoon salt or to taste

White Bean and Roasted Red Pepper Dip

Print Recipe

Prep Time: 12 minutes
Total Time: 12 minutes
Yield: 6 servings

Ingredients

15 ounce can cannellini beans, rinsed, drained and patted dry
1/2 cup chopped roasted red peppers
2 cloves garlic
1–2 tablespoons plain Greek yogurt
1 tablespoon fresh lemon juice from half of one lemon
1/4 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon dried dill weed
1/8 teaspoon salt or to taste

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Instructions

Preheat oven to 325 degrees Fahrenheit.
Add beans, peppers, garlic, yogurt, lemon juice, oregano, basil and dill in a food processor. Blend until creamy or pulse for a chunkier dip. Stir in salt to taste.
Place in an oven safe dish and heat for 10-15 minutes until heated through. This may also be served chilled as well.
Serve warm or chilled with tortilla chips, pita chips or vegetables.

Nutrition

Serving Size:
Calories: About 70 calories per serving

Find it online: https://www.motherthyme.com/2013/02/white-bean-and-roasted-red-pepper-dip.html