These dips are healthy, tasty, and great for parties or lunches.
Cannellini Bean Dip
Ingredients
- 1 15 ounce can of Cannellini (White Kidney) Beans
- 1/2 cup roasted, red bell pepper, chopped
- 1 clove garlic, minced
- 1 Tbs capers
- 1 Tbs lemon juice
- 1/8 tsp crushed, red pepper flakes
- 1/4 tsp salt
- 1/4 tsp black pepper, freshly ground
Directions
- Combine all ingredients in a food processor and blend until smooth.
- Place in a bowl and chill for an hour before serving.
Sun-Dried Tomato and Basil Dip
Ingredients
- 1 1/2 cup dry, sun-dried tomatoes
- 1 15 ounce container ricotta cheese
- 3/4 cup fresh basil leaves
- 1/3 cup black olives, chopped
- 3 Tbs Parmesan cheese, freshly grated
- 2 cloves garlic, minced
- 2 tsp olive oil
- 1/4 tsp black pepper, freshly ground
- 1/4 tsp salt (optional)
Directions
- Chop the sun-dried tomatoes into small pieces.
- Soak the chopped tomatoes in warm water for 15 minutes.
- Drain the water, but don't squeeze.
- In a food processor combine all ingredients.
- Blend until smooth, but don't over process.
- Place the dip in a bowl and chill for an hour before serving.
Notes: Chopping sun-dried tomatoes can be sticky. Use kitchen scissors to cut them.
Save time by pre-chopping garlic. I like to cover it with olive oil and use the garlic flavored olive oil in recipes. Always keep the garlic and olive oil in the refrigerator.