This post is sponsored by Silk. All opinions expressed are 100% my own.
This flavor-packed dip will make a wholesome, incredibly tasty addition to your game day menu!
The 49ers started the season with a win at their first home game at our sparkly new stadium earlier this week. That sentence may lead you to believe I’m knowledgeable about football – don’t be fooled! I love the season, the build-up to the games, the personal stories of the players, and the food. I really love the food. But I’m definitely what my husband would call a “fair weather fan”.
The good news is that I’ll feed you! So come on over and let’s watch the game. And, eat…
A new and interesting thing has happened in our house. We’ve been eating lots and lots of naan which has led me to discover that my big guys are crazy for super healthy, wholesome snack alternatives like hummus. Because, after all, naan and hummus go hand in hand. So I got to thinking about this new development and decided that I needed to come up with something along those lines to put in front of people during football games when we typically opt for the not-so-healthy, meat-heavy, cheesy snacks.
While this dip isn’t exactly a hummus, it is similar. Roasted red peppers, white beans, lots of garlic, fresh basil, and a layer of creaminess is added with Silk Cashewmilk. You won’t believe the flavor. SO tasty!
It’s incredibly easy to prepare. Everything goes in the bowl of your food processor – 1 can of rinsed and drained small white beans, the roasted red peppers, fresh basil, a couple of cloves of garlic, olive oil, a touch of smoked paprika, a little balsamic vinegar, salt, and crushed red pepper for a little heat. Pulse this mixture until it is smooth and creamy.
Add a few tablespoons of Original Silk Cashewmilk and pulse again until well combined.
Cashewmilk adds a luxurious creaminess to your recipes. It has a mere 25 calories per cup and even more calcium than dairy milk. Try substituting it in recipes that call for dairy milk and you’ll be shocked at the result. It is excellent in smoothies, creamy soups, gratins, and baked goods. It’s tasty enough to pour over your cereal or drink straight from a glass, especially the Chocolate or Vanilla flavor – yum!
It’s dairy-free, lactose-free, gluten-free, and contains no artificial colors or preservatives. Visit Silk online for more recipes to help you “Sideline Meat” this football season. Click HERE to find out where Silk products are available at stores near you.
Let the dip chill in the fridge while you prepare the naan. Heat the oven to 400 degrees and cut the naan into small pieces and place them on a baking sheet. Brush the pieces lightly with olive oil and sprinkle with a little salt. Place the baking sheet in the oven and bake until the naan is lightly toasted, about 7 to 9 minutes.
A garnish of pine nuts adds some nice texture and flavor but is completely optional. Serve the dip with the warm, toasted naan and assorted veggies.
This dip did was gone in a flash in our house. So much flavor! Enjoy the game, and definitely enjoy the food!
Roasted Red Pepper and White Bean Dip
For the Dip:
- 1 15 ounce can small white beans
- 1 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 to 1/2 teaspoon crushed red pepper to taste
- 3 tablespoons Silk Original Cashewmilk
- 1 tablespoon pine nuts optional garnish
- Assorted chopped vegetables
For the Toasted Naan:
- 1 package store-bought naan
- 2 tablespoons olive oil
- 1/2 teaspoon salt or to taste
- 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.
For the toasted naan:
- Preheat oven to 400 degrees F. Cut naan into small pieces, lightly brush with olive oil and sprinkle with salt. Place naan on a baking sheet and bake for 7 to 9 minutes, till warm and lightly toasted. Serve immediately with dip.
- Adapted from Food.com
This conversation is sponsored by Silk. The opinions and text are all mine.