Dips recipes

South-Of-The-Border White Bean Dip

Course : Dips
Source: Kathi Long
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.

South-Of-The-Border White Bean Dip

Ingredients:

Preparation / Directions:

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