Red Pepper Bean Dip With Toasted Pita Chips Recipes

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ROASTED RED PEPPER AND WHITE BEAN DIP



Roasted Red Pepper and White Bean Dip image

This flavor-packed Roasted Red Pepper And White Bean Dip is a wholesome, incredibly tasty appetizer choice!

Provided by Valerie Brunmeier

Categories     Appetizer

Time 14m

Number Of Ingredients 15

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
1 package store-bought naan
2 tablespoons olive oil
1/2 teaspoon salt (or to taste)

Steps:

  • 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.

Nutrition Facts : Calories 279 kcal, Carbohydrate 35 g, Protein 8 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 1006 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving

TOASTED PITA CHIPS



Toasted Pita Chips image

Provided by Ina Garten

Time 15m

Yield 8 servings

Number Of Ingredients 3

1 package pita bread
Olive Oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Cut each pita bread in quarters and each quarter in half to make 8 triangles. Place them in a single layer on a sheet pan and sprinkle lightly with olive oil, salt and pepper. Bake for about 10 minutes, until crisp, turning once.

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