Just a quick update for you all! Tomorrow is my birthday, and I’ve been SUPER busy. I haven’t forgotten about you!

I wanted to give you guys a good recipe for any upcoming parties you have, especially for fall J I love to make my own potato and sweet potato chips, which go really well with this recipe (air fryers for the win, I love Amazon… find mine here). This dip is super quick, super easy, and the last time I made it, it was gone within 30 min. Note…. Double the recipe next time, heh.

Enjoy!

Roasted Red Pepper and White Bean Dip (Gluten-free, Vegan!)

Prep time: 10 min

Cook time: n/a

Ingredients

• 1 15 oz can of cannellini (white kidney) beans, drained and rinsed
• 1 handful of fresh flat leaf parsley
• 1 large clove of garlic
• ¾ cup of roasted red peppers (jarred, in olive oil, is what I used)
• juice from ½ of a large lemon, plus more to taste
• salt, to taste (I used ~1 tsp)
• pepper, to taste
• ½ tsp smoked paprika
• ½ tsp chili powder
• ~1/2 tsp crushed red pepper
• 1 tbsp olive oil
• optional: handful of crumbled feta (FYI – feta is not vegan… it’s cheese…)

Directions

1. Combine all ingredients except the feta cheese in a food processor and blend until smooth – about 30-45 seconds. Adjust flavors to preference – you may like additional salt, or lemon.
2. If using feta, upon serving, stir gently into the dip. I also like to sprinkle some on top for presentation, but note! Again, feta is not vegan.

Enjoy!

-S