Roasted Red Pepper White Bean Dip

I'm back! Sorry for the huge gap between posts. Two weeks ago I went on vacation to Las Vegas and since I practically ate my way through the city I decided to take the next week off from baking.

Last week we had a few people over for a poker game during the week, so I wanted something that I could make that was easy and healthy. I didn't have high hopes for this because, to be honest, I don't really like red peppers (or green, or yellow, or orange for that matter). But I had a jar of roasted red peppers in my pantry that was begging to be used so I through this together. Wow! It was actually really good. It was such a crowd pleaser. Everyone kept going back for more.

This is ridiculously easy to put together. You pretty much just open up a few cans and pop everything in the food processor with some lemon zest, lemon juice, oregano, and olive oil. Seriously, it doesn't get any easier. Not to mention, it's such a pretty color!

Recipe: Adapted from Closet Cooking Ingredients

• 1 15 oz can of white beans, drained and rinsed
• 1 small jar of roasted red pepper, coarsely chopped
• 2 cloves of garlic, chopped
• 1 lemon, zest and juice
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• salt & pepper to taste

Directions:

1. Add everything to the food processor and puree until smooth. Add more olive oil (or water) to thin to desired consistency.