Best White Bean And Roasted Red Pepper Spread Recipes

WHITE BEAN AND ROASTED RED PEPPER DIP

White Bean and Roasted Red Pepper Dip image

Very quick and easy dip that is great for any party or tailgate. I like to dip pita chips or veggies in this awesome dip! Enjoy...Go Dolphins!

Provided by Ashly1021

Categories Beans

Time 5m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 (15 ounce) can cannellini, beans-drained and rinsed
1/2 cup chopped roasted red pepper (if canned make sure to pat them dry)
1/2 teaspoon coarse salt
1/4 cup chopped fresh basil (can replace with 3/4 tsp cumin for a different variation)
1/4 teaspoon paprika (i used smoked for a little added zing)
2 garlic cloves
1/2 teaspoon red pepper flakes (can use less if not a big fan of spicy)
2 tablespoons extra virgin olive oil
1 teaspoon balsamic vinegar

Steps:

Place the drained beans, red peppers, salt, basil (or cumin), paprika, garlic cloves, olive oil, and vinegar in a food processor. Pulse until smooth.
Serve as is or refrigerate until later. Will keep perfectly at on outdoor party/tailgate!

WHITE BEAN AND ROASTED RED-PEPPER SPREAD

White Bean and Roasted Red-Pepper Spread image

Serve this spread on our Yogurt-Nut Oat Bread or toasted pita.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 1 1/2 cups

Number Of Ingredients 6

Ingredients

1 large red bell pepper, stem, seeds, and ribs removed
1 can (15 1/2 ounces) small white beans, rinsed and drained
1/4 teaspoon ground ginger
Pinch of chili powder
1 teaspoon red-wine or balsamic vinegar
Coarse salt and freshly ground black pepper

Steps:

Roast pepper over a gas-stove burner, turning with tongs as each section blisters and blackens. (Alternatively, place pepper on a baking sheet and roast under the broiler.) Transfer to a bowl,and cover with plastic wrap. Let cool slightly, about 15 minutes. Peel off and discard blackened skin. Roughly chop pepper, reserving collected juices.
In the bowl of a food processor, combine roasted pepper and juices, beans, ginger, chili powder, and vinegar. Process until smooth, about 2 minutes, scraping sides with a rubber spatula as needed. Season with salt and pepper. Serve immediately, or refrigerate in an airtight container up to 1 week.

ROASTED RED PEPPER AND WHITE BEAN DIP

Roasted Red Pepper and White Bean Dip image

This flavor-packed Roasted Red Pepper And White Bean Dip is a wholesome, incredibly tasty appetizer choice!

Provided by Valerie Brunmeier

Categories Appetizer

Time 14m

Number Of Ingredients 15

Ingredients

15 ounce can small white beans
8 ounce jar roasted red peppers, drained and blotted dry
2 tablespoons olive oil
2 cloves garlic
1/4 cup basil (roughly chopped)
1/4 teaspoon smoked paprika
1 teaspoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon crushed red pepper (, or to taste)
3 tablespoons Silk Original Cashewmilk
1 tablespoon pine nuts (optional garnish)
Assorted chopped vegetables
1 package store-bought naan
2 tablespoons olive oil
1/2 teaspoon salt (or to taste)

Steps:

Place all ingredients through the crushed red pepper in the bowl of a food processor. Pulse until completely smooth. Add 3 tablespoons Silk Original Cashewmilk and pulse again until combined and creamy. Transfer dip to a small bowl, cover, and refrigerate for at least an hour or until ready to serve.
Sprinkle with pine nuts and serve with warm toasted naan and assorted chopped vegetables.

Nutrition Facts : Calories 279 kcal, Carbohydrate 35 g, Protein 8 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 1006 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving

ROASTED RED PEPPER AND GARLIC BEAN DIP

Roasted Red Pepper and Garlic Bean Dip image

Provided by Food Network

Categories appetizer

Time 25m

Yield About 4 cups

Number Of Ingredients 14

Ingredients

1 head garlic
1 tablespoon olive oil
Kosher salt and freshly ground pepper
One 16-ounce can cannellini beans, rinsed and drained
One 16-ounce can garbanzo beans (chickpeas), rinsed and drained
2 roasted red bell peppers from a jar or grilled, peeled and seeded
2 tablespoons ground cumin
1 tablespoons tahini
Juice of 1/2 lemon
2 teaspoons granulated garlic
2 teaspoons granulated onion
Pinch cayenne pepper (or more as desired)
1/4 cup chicken or vegetable stock
Fresh tortilla chips, for serving

Steps:

Preheat the oven to 375 degrees F.
Slice off the top 1/3 of the garlic head with a serrated knife, exposing the cloves. Drizzle the oil over the cloves and with some salt. Tightly wrap the head in aluminum foil and transfer it to the oven. Roast until the garlic is very soft and deep golden brown, about 45 minutes. When cool enough to handle, remove 4 cloves for the dip and reserve the rest for another use.
Put the cannellini beans, garbanzo beans, roasted peppers, cumin, tahini, lemon juice, granulated garlic, granulated onion, cayenne and the 4 roasted garlic cloves in a food processor and pulse until chunky. While pulsing, slowly add the chicken stock and mix until smooth,
Transfer the mixture into a large nonstick skillet over medium-high heat. Cook, stirring, until the mixture begins to bubble, about 5 minutes. Season with salt and pepper. Serve warm or at room temperature with tortilla chips for dipping.