This dip is a smoky, creamy and filling – a delicious alternative to hummus! You’d never guess that it’s super healthy too. I usually have all the ingredients for this dip on hand, which makes it great for last minute entertaining. It’s a real crowd-pleaser too. Serve it with toasted pita, breadsticks or tortilla chips.
I like to serve this dip as part of an Argentinean Grill or Tapas theme menu. It would also be a great appetizer for a backyard BBQ.
The dip can be made up to 2 days in advance and refrigerated in an air-tight container (bring the dip to room temp before serving and wait to garnish with the cilantro until then).
This recipe is a variation on Bobby Flay’s awesome dip from Mesa Grill.
Smoky Roasted Red Pepper & White Bean Dip
2 (9oz) cans white beans, rinsed and drained
2 garlic cloves, minced
2 large roasted red bell peppers, peeled & seeded, or 1 (8oz) jar roasted red peppers
3 Tbs. red wine vinegar
½ – 1 Tbs. canned chipotles in adobo (use mixture of peppers and adobo sauce)
1 Tbs. honey or agave nectar
salt & fresh ground black pepper, to taste
¼ C. cilantro, chopped (for garnish)
Combine all ingredients (other than cilantro) in a food processor and process until smooth. Season to taste with salt and pepper. Garnish with chopped cilantro before serving.
yummy! I love the color and it tastes great!
I tried this for a hostess party and it was a huge hit! Once I gathered all the ingredients it was super easy to make.
Dear Hip Hostess, After your generous sharing of many great recipes in the preparation for our Argentine themed fundraiser party, we used a bunch of them, including this dip. It was really good and simple to make. Thank you.