Roasted Red Pepper White Bean Dip

foodnetwork.com

Nancy Schier

One 15.5-ounce (440-gram) can cannellini beans, drained, rinsed and patted very dry

½ cup (70 grams) chopped drained jarred roasted red peppers, patted very dry

2 tablespoons (60 grams) white miso

2 tablespoons sambal

1 tablespoon chopped fresh ginger

2 teaspoons honey

1 clove garlic, crushed and peeled

Zest and juice of 1 lime

⅓ cup extra-virgin olive oil, plus more for drizzling

Kosher salt, if needed

Flaky salt, for serving

Red, purple or pink dippers, such as red bell or baby bell peppers, grape tomatoes, steamed red or purple potato wedges, red endive leaves, red trevisano radicchio leaves, purple bell pepper strips, beet chips or radishes, for serving

Note: Ingredients may have been altered from the original.

Directions at foodnetwork.com

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