Spicy White Bean and Roasted Red Pepper Dip

Makes 8 servings



1 (15 ounce) can cannellini beans, drained and rinsed

½ cup chopped roasted red peppers, pat dry

¼ cup cream cheese, softened

½ teaspoon coarse salt

¼ teaspoon freshly ground pepper

¾ teaspoon ground cumin
½ teaspoon chili powder

¼ teaspoon smoked paprika

2 garlic cloves

½ teaspoon red pepper flakes

2 tablespoons extra virgin olive oil

1 teaspoon balsamic vinegar


Place the beans, red peppers, cream cheese, salt, pepper, cumin, chili powder, paprika, garlic cloves, red pepper flakes, olive oil, and vinegar in a food processor. Pulse until smooth and adjust seasonings to taste.
Serve as is or refrigerate until later.