two skinny jenkins


130120 – Cannelini & Roasted Red Pepper Dip
130214, 8:08 pm
Filed under: APPETIZER | Tags: , , ,

130127_CaneliniRedPepperDip

So simple.  So good.  Adapted from Smitten Kitchen to be lactose- free.

  • 1 15-ounce can of white cannelini or navy beans, drained and rinsed
  • 1 red pepper
  • 2 clove garlic
  • 1/3 C lemon juice
  • Salt and fresh ground black pepper
  1. Preheat oven to 425F.  Roast the red pepper for about 15 minutes on each side, until it starts hissing and the skin is blackened.
  2. Puree the garlic in a food processor until finely chopped.  Add everything else and blend until smooth.
  3. Season to taste.

ps. I made that bread, too!

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