Thursday, June 3, 2010

Recipe: Smoky White Bean and Red Pepper Dip (WCN! July '10)

This is adapted from Boy Gets Grill by Bobby Flay; his version is apparently a huge hit at his Mesa Grill restaurants.  I've simplified it just a hair by using jarred peppers and leaving out the cilantro (for my cilantro-averse wife).  I like to keep all the necessary ingredients for this in the pantry so I can whip it up at a moment's notice.

Smoky White Bean and Red Pepper Dip
2 cans white beans (Great Northern work great), drained but liquid reserved
4 cloves garlic
1 jar roasted red peppers, with juice
1 tbsp chipotle puree *
1 tbsp honey
salt and pepper to taste

Whirr up the garlic in the food processor, then add everything else but the beans and blend it up.  Put in the beans and blend until smooth, adding bean liquid until you get the texture you want.

Serve with good quality tortilla chips--I like the blue corn ones.

* To make chipotle puree, buy a can of chipotles in adobo sauce (look in the Mexican aisle), throw it in the food processor, and blend it smooth.  Keep it in a tightly-closed container in the fridge and it'll last pretty much forever.  Use it whenever you need a nice blast of smoke and heat.

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