Saturday, January 2, 2010

Bobby Flay's Roasted Red Pepper and Chipotle Bean Dip

This is a recipe I started making a couple of years ago during football season.  It was a huge hit and has become one of my go-to party dips.

When serving, I do feel compelled to warn people about the spiciness.  Friends will just assume it is hummus and give it to their kids. 


2 red bell peppers, roasted, peeled, seeded and chopped
2 cans white beans, drained and rinsed
2 cloves garlic minced
1 Tbsp chipotle puree  **see note
3 Tbsp red wine vinegar
Honey to taste (about 1 Tbsp)
Salt and black pepper to taste

Put the roasted red peppers, red wine vinegar and chipotle puree in a food processor and blend

Add the white beans and garlic and continue to process until smooth.

Add honey, salt and pepper to taste.

Serve with tortilla chips or chopped vegetables such as red, yellow and orange bell peppers

**CHIPOTLE PUREE  to make the puree, take canned chipotle pepper and some of the adobo sauce and process in a mini food processor.  You can keep leftovers in the fridge for a few weeks

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