Roasted Red Pepper and White Bean Dip
Prep Time
5 mins
Cook Time
9 mins
Total Time
14 mins
Servings: 8
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
  1. 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.
  2. Sprinkle with pine nuts and serve with warm toasted naan and assorted chopped vegetables.
For the toasted naan:
  1. 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.
  2. Adapted from