White Bean Dip

When you're looking for a way to use beans that's not chili or soup, give this a try. It's great.

White Bean Roasted Red Pepper Dip
by Karine Tolman
1 (15 oz.) can cannelloni or navy beans
1 small jar roasted red peppers, drained, (about 1 cup)
3 oz. cream cheese (or use sour cream)
1 clove garlic, minced
juice of ½ a lemon (about 1 tablespoon)
salt & pepper to taste

Pureé all in blender or food processor. Serve with baked pita chips.

Note: to make pita chips, just brush a piece of pita bread with some olive oil, sprinkle with whatever seasoning you desire, slice (a pizza cutter works great), and bake at 400° until as crispy as you like.