smitten kitchen’s white bean roasted red pepper dip
i needed a quick dish to bring to a get-together and found this recipe, which couldn’t be easier to throw together. it’s a smitten kitchen original, and a fun alternative to the same old hummus. i used boursin cheese, which is already seasoned, so i cut back on the garlic and spices. i think it worked great and i loved how creamy the dip was! the zestiness of the lemon really came through, so add less lemon juice if you don’t like your dips as tart.
adapted from smitten kitchen
- 15 oz can white beans (i used white cannelini)
- Small jar roasted red peppers (about 1 cup), drained
- 3 oz boursin cheese (garlic and fine herbs)
- Juice from half a lemon
- Salt and pepper to taste
Puree in food processor until smooth.