It’s time for a deliciously bold and tasty Meatless Monday treat!

Let me open the show, with a creamy party-worthy recipe via the Piquillo Pepper Bean Dip! You can never go wrong with the combination of piquillo pepper and cannellini beans that is just bursting with flavors and fun! A quick and easy discovery, this can satisfy your creative search for a festive dip without the added fat!

This recipe is straightforward no-nonsense type of yumminess!  It is sure to win everyone, with its pleasing unique flavors and zesty spices! Of course, it is 100% plant-based with all the health benefits of its rockstar ingredients! Cannellini beans or kidney beans, are very good source of cholesterol-lowing fiber. These beans also provide virtually fat-free high quality protein! And check out the key health benefits of piquillo peppers:

This is the ultimate tasting dip ever!!! Let’s get the party on!

Piquillo Pepper Bean Dip

Ingredients:
2 shallots, coarsely chopped
2 garlic cloves, coarsely chopped
1 tsp old bay seasoning
2 15 ounce cans cannellini beans, drained and rinsed
3tbsp lemon juice
½ tsp cumin
sea salt, to taste
¼ tsp ground black pepper
1 9 ounce jar piquillo peppers, drained, patted dry, and finely chopped
½ cup finely chopped cilantro

Instructions:
1. Combine shallots and garlic in a food processor (or in a blender) and pulse until finely chopped.
2. Add beans, lemon juice, and cumin and process until smooth, scraping bowl occasionally.
3. With machine running add salt, pepper and old bay seasoning, and pulse to combine. Scrape mixture into a bowl and fold in piquillo peppers and cilantro.
4. Serve with pita chips, fresh veggies or vegan crackers.

Question: Have you ever had a piquillo pepper dip recipe before?  What other flavor you think can be added to this recipe? Any requests for future recipes? I would love to hear from you, post your feedback in the comments section below!

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