White Bean Roasted Red Pepper Dip

Who doesn’t love easy appetizers you can whip up in 5 minutes or less?  This dip is healthy, easy and fast.  I had everything on hand in my pantry at the time so it was cheap too!  You can use it as a dip or as a spread on things like roasted veggie wraps and turkey pitas.

White Bean Roasted Red Pepper Dip
Serves 4
Total Time: 5 minutes

• 1 15-ounce can of white cannelini or navy beans, drained and rinsed
• 3/4 cup roasted red peppers, drained
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/2 teaspoon sriracha
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• pepper to taste
• dried or fresh chopped parsley, to garnish

Puree everything in a food processor until smooth.  Scoop out into a serving bowl and garnish with a drizzle of olive oil and chopped parsley.  Serve with pretzels, pita chips or raw vegetables.

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