ROASTED RED PEPPERS (packed in oil/water)
Level 1
Warm Roasted Red Pepper-White Bean Dip
Yields approx. 1- 1/2 cups
Perfect for leftover canned beans, or an equal quantity of pre-cooked. An unusal alternative to appetizers served on bread or crackers, this dish can be spread on Belgian endives, other crudites or scooped - self-serve - as a dip.
1/2 cup sweet roasted red peppers (packed in oil or water), drained
1 can cannelini or other mild white bean (drained)
1 clove garlic, peeled and cored
1 tsp. lemon juice
Salt to taste
1 Tbsp. olive oil
2 Belgian endives, leaves separated* (celery sticks or any fresh, julienned vegetables can be substituted for endives)
- Blend all ingredients but the oil in a food processor. Drizzle in oil while processor is running, until desired consistency.
- Cut off the bottom inch or inch-and a half of the endives to make symmetrical. Fan endives around the rim of a shallow bowl.
Serving suggestions:
As a bed for an entrée: In a food processor, chop coarsely rather than puree the bean mixture. Make a bed for grilled chicken or fish; then accent with a dollop of tapenade, mustard, pesto or condiment.
As a salad: Coarsely chop up peppers with garlic, olive oil, and lemon juice. Fold into a bowl of whole beans. Toss to coat. Adjust seasonig with salt and pepper. Serve on bed of Boston lettuce. Sprinkle crumbled feta or goat cheese on top. Garnish with rounds of purple onion or finely chopped scallions.
Shelf life tip: Cut half an inch off the bottom of the endive at the root. By cutting the base, it's easier to separate the leaves.
