Spicy Cannellini Dip

Spicy Cannellini Dip

Ingredients

  • 2 (15 ounce) cans cannellini beans, drained and rinsed
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 cup canned pumpkin puree
  • 1/4 cup chopped fresh parsley
  • 1 1/2 teaspoons sweet paprika
  • 3/4 teaspoon granulated garlic
  • 3/4 teaspoon ground dried chipotle pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 cups mild chunky salsa
  • Garnish:
  • 6 fresh parsley leaves, or to taste
  • 2 pinches paprika, or to taste


Directions

  1. Blend cannellini beans, olive oil, and lemon juice in a food processor until smooth; add pumpkin puree, parsley, paprika, garlic, chipotle pepper, salt, and pepper. Continue to process until just blended; spoon into a mixing bowl. Gently fold salsa through the bean mixture, avoiding crushing the vegetables.
  2. Cover bowl with plastic wrap and refrigerate to allow flavors to blend, at least 4 hours. Stir dip and garnish with parsley leaves and paprika before serving.

04/26/2018
Spicy Cannellini Dip, recipe PT15M PT1H 5 455 calories

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