South-Of-The-Border White Bean Dip

South-Of-The-Border White Bean Dip - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

16 oz Can white beans

1 tb Olive oil

3 Garlic cloves

4 oz Can diced green chiles

4 oz Jar roasted red peppers

1/3 c Thinly sliced scallions

1/2 ts Dried thyme

1/2 ts Salt

1/2 ts Black pepper, freshly ground

Batter

Directions

Rinse the beans and drain well; peel and slice the garlic cloves; drain the green chiles; drain and dice the red peppers. Place the beans in a large mixing bowl. Heat the olive oil in a small skillet over medium heat. Add the garlic, green chiles, roasted red peppers, scallions, and thyme. Cook until the garlic is pale golden, about 2 minutes. Pour the hot vegetables and oil into the bowl with the beans and add salt and pepper. Mash the bean mixture with two forks or a potato masher, or pulse in a food processor, until coarsely pureed. Serve at room temperature. This recipe yields about 3 cups of bean dip. Content per

Serving (serving size, 1/4 cup): calories - 43.

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Latest Reviews

"You might as well bake pumpkin bread in the large batch called for here, because everyone ..." - jjohn32

"I make it my instant pot and it's fabulous and easy. I saute the veggies on the saute function and then once all of the ingredients have been added, I cook it on high pressure for 15 min and then let it do a natural release. After it's cooled a little, I run it though my Vitamix to make it smooth. This has ... " - wendy l.

"My family loves this soup. There are a few things I done different that made it taste richer. Instead of cooking the potatoes on the stove top, (I think this maks them watery) I baked them in the microwave with the skin on. I let them cool down and then peel them and cut them into chuncks. They ... " - kaykendrick50_12223

"Made with a hint of molasses, these ginger cookies stay soft for days." - behr

"I love this chocolate cake, it is excellent. I've made it several times and every time it is moist with a beautiful flavour. Made it again today for afternoon tea and everyone loved it. I served it with whipped cream and strawberries. This recipe is a definite keeper and I will be making it for years to come. Thank you for sharing such a great recipe." - dianney

"Wow...This is amazing recipe. I really love it the ham, the cheese and the 'yummyness' of this picture, Its really delicious. Thanks for sharing." - anna p.

Happy cooking...