Roasted Red Pepper and White Bean Dip
This flavor-packed Roasted Red Pepper And White Bean Dip is a wholesome, incredibly tasty appetizer choice!
Servings: 8
Calories: 279kcal
Ingredients
For the Dip:
- 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
For the Toasted Naan:
- 1 package store-bought naan
- 2 tablespoons olive oil
- 1/2 teaspoon salt or to taste
Instructions
- 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.
Nutrition
Calories: 279kcal | Carbohydrates: 35g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 1006mg | Potassium: 290mg | Fiber: 4g | Sugar: 2g | Vitamin A: 236IU | Vitamin C: 14mg | Calcium: 83mg | Iron: 2mg