Roasted Red Pepper and Chipotle Bean Dip:
Adapted from a recipe by Bobby Flay
Ingredients:
2 red bell peppers, roasted-peeled-seeded-chopped
2 cans white beans, drained and rinsed
4 garlic cloves, minced (never use a garlic press!!)
2 TBSP chipotle puree (to make puree: blend 1 chipotle pepper and adobo sauce in processor)
3 TBSP red wine vinegar
Honey to taste (about 1 TBSP)
1 tsp ancho powder
Sea salt and freshly cracked pepper (to taste)
Step 1: Put the roasted red peppers, red wine vinegar and chipotle puree in a food processor and blend.
Step 2: Add the white beans and garlic and continue to blend until just smooth.
Step 3: Add honey, ancho powder, salt and pepper to taste.
Step 4: Serve immediately with tortilla chips and sliced red, yellow and orange peppers.
