Friday, September 24, 2010
Really good dip
So a while ago, I had some friends over for dinner and I served chopped liver as an appetizer. I've done this in the past and certain friends are never too thrilled about this. I guess not everyone likes organ meat as much as Zack does. Crazy people. But in deference to them, I decided to make another dip that is liver-free - roasted red pepper dip. Also, I had about five red peppers in the bottom of my fridge that I need to use.
1 15-ounce can of white cannelini or navy beans
1 small jar roasted red peppers, or about 1 cup, drained - or roast your own red peppers!
3 ounces cream cheese, softened
1 clove garlic, minced
Juice from half a lemon
Salt and pepper to taste
If you want to roast your own peppers, it's super easy. Just heat your over to 400 degrees, throw your peppers on a baking sheet and roast them until soft (about 45 minutes). Once they're soft, just throw them in a bowl and cover the top with a plate or a lid. After about 15 minutes, the steam will have loosened the skins and they'll be cool enough to remove the skins (just use your hands. It'll be fine). But if you don't want to do that - just buy a jar and go nuts.
Take all the ingredients and throw them in a food processor or blender. Blend until smooth and garnish with some fresh herbs like parsley or chives to make it look pretty. Serve with crackers.