South-Of-The-Border White Bean Dip

Course : Dips
Source:
Serves: 3 cups of bean dip
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Ingredients:

16 ounces white beans - -- (1 can), rinsed, -- well drained
1 tablespoon olive oil
3 cloves garlic -- peeled and sliced
4 ounces diced green chiles - -- (1 can), drained
4 ounces roasted red peppers - -- (1 jar), drained and diced
1/3 cup scallions thinly sliced
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper -- freshly ground
 

Preparation / Directions:

Place the beans in a large mixing bowl. Heat the olive oil in a small skillet over medium heat. Add the garlic, green chiles, roasted red peppers, scallions, and thyme. Cook until the garlic is pale golden, about 2 minutes. Pour the hot vegetables and oil into the bowl with the beans and add salt and pepper. Mash the bean mixture with two forks or a potato masher, or pulse in a food processor, until coarsely pureed. Serve at room temperature.


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