Maybe you're short on time and you said you'd bring the dip. Or you're hosting a dinner party for friends, time is ticking, and you're scrambling for an extra oomph to accompany your appetizers. Or maybe you don't go to dinner parties - maybe you just want something for yourself that's effortless AND tasty. From your favorite protein to crusty bread & seed-filled crackers, this ROASTED RED PEPPER SAUCE is the answer, the perfect sidekick - with so much flavor, it low-key steals the show. To keep it simple, we're using jarred red peppers here and adding in BUTTER BEANS for a silky smooth texture (without the extra dairy). The KEY here is our shallot, sautéing it to amplify the flavor by 1000%.
Follow along with me HERE
INGREDIENTS
1 large roasted red pepper + some red wine vinegar*
1 can (15 oz.) of butter beans
Handful of fresh Basil
1 whole shallot
1/4 tsp of dried mint
Salt + pepper to taste
Drizzle of olive oil
Sprinkle of feta
DIRECTIONS
1. Chop the raw shallot into pieces (rough chop is fine here)
2. Place pan on stove over low/medium heat and drizzle in some olive oil. Once the oil is heated, turn the burner down to low and add in the raw shallot, mixing every few minutes let it cook for about 10 minutes**
3. In a food processor, combine red pepper, drizzle of red wine vinegar, butter beans, basil, sautéed shallot and salt + pepper and pulse a few times
4. Blend the ingredients now and slowly pour in the olive oil until smooth texture forms
5. Remove dip from container and place in a bowl, sprinkle feta on top along with some dried mint
6. Serve at room temperature for optimal taste, although it can be made ahead of time and stored in the refrigerator until ready to serve. In that case, add the feta and dried mint right before serving!
*I used 1 large jarred roasted red pepper in this dip along with some of the red wine vinegar from the jar. If you'd like to use a fresh pepper, just roast 1 whole red pepper in the oven for about 45 minutes at 425 or until the pepper starts to turn charred and blistered. Then add the roasted red pepper (removing the stem) along with about 1/2 tsp of red wine vinegar into the food processor to make the dip
**Once the shallot starts to brown, it will burn easily so remove from heat immediately
