After a day of indulging in chocolate and a rich and delicious Easter dinner at Spencer’s in Palm Springs  I tried to keep it light and healthy the next day. A Roasted Red Pepper Dip served with vegetable crudites and Oroweat toasted 100-calorie multi-grain sandwich thins was perfect.

Ingredients:

3 red bell peppers, roasted

1- 15 oz. can of organic cannellini beans, rinsed and drained

2 garlic cloves, minced

Juice and zest from 1 lemon

1 tablespoon olive oil

½ teaspoon cumin

¼ teaspoon cayenne pepper

1 tablespoons pine nuts for garnish (optional)

Method:

Preheat the oven or toaster oven to 450 degrees F. Core and slice red peppers in half, place on foil-lined tray and roast until skin is blackened. Allow to cool, remove skin.

Place all ingredients in a blender or food processor and blend until fairly smooth.  Add more olive oil for desired consistency and salt and pepper to your taste.

I used two of my must-have kitchen accessories (pictured below) for this recipe: this Cusinart mini-food processor that I bought at Sur La Table and I don’t know how I ever survived without a microplane for grating lemon and orange rind! (Its great for ginger – so much easier than mincing and the stringy part is left on the microplane). Both of these essential items can be purchased at my Amazon store.

Related posts:

1. Roasted Asparagus Second in my series of super easy asparagus recipes; roasting...
2. Green Goddess Dip This vegan dip was a snap to make – especially...
3. Meatless Monday – Roasted Veggie Lasagna One day, while surfing Foodbuzz’s “Daily 9”, a photo called...
4. Pasta with Red Chard and Chickpeas Lately, I’ve been posting recipes highlighting green beans, peppers,...
5. Sassy Sausage & Peppers Sausage and peppers is a classic comfort food and...

Related posts brought to you by Yet Another Related Posts Plugin.

Tags: easy appetizer, easy vegetarian recipes, vegetarian

This entry was posted on Tuesday, April 6th, 2010 at 9:52 am and is filed under She's Cookin', easy, vegetables. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.