Roasted Red Pepper & Bean Dip
White cannellini beans give this dip a delicious creamy texture that is great used as spread on crackers or flat bread, a veggie dip, or even as a spread on a sandwich in place of mayo.
After preparing the baked garlic and it has cooled enough to handle, squeeze out 2 (or more cloves) right into the mini food processor. Process the entire mixture until smooth, then slowly drizzle the oil in until you get the consistency you desire.
How do we prepare the peppers? At what degrees so we roast and for how long? Do we skin or peel the skin from the peppers? Toss in blender with garlic etc. ?
If you’re short on time just use canned roasted red peppers. They are already skinned and can just be added along with the rest of the ingredients to the food processor. If you want to make your own roasted red peppers: Cut the peppers into quarters, and remove the seeds and the white membranes. Place on a baking sheet and roast at 500F until the skin blisters and turns black, and the peppers are tender (placing under broiler will speed this process, otherwise just place in the middle rack). If you want to keep the skin on (this will add a nice mesquite-type flavor and give the dip a darker color with a bit more texture), place into the food processor at this point. If you want the skins removed, place the peppers immediately in a small bowl and cover tightly with plastic wrap (this will loosens the skins making them easier to peel). Let sit for 5 minutes, then remove skins (discard) and add to food processor along with everything else.