White Bean Roasted Red Pepper Dip

I needed a light appetizer that went well with my Italian meal at my dinner party. I had a can of cannelini beans and a can of roasted red peppers. I went back through my google reader and had starred this recipe from Elly Says Opa that contained both of them-perfect! Not only did it go great with my meal, but it would use up some pantry items as well! This was a light and creamy dip that was a wonderful introduction to our dinner. It's also great as a snack during the week. It has kind of a hummus like quality about it, which I love. I added a little more lemon to balance out the garlic, and some ricotta to thicken it up slightly. I would definitely make this again.

White Bean Roasted Red Pepper Dip

Source: Adapted from Elly Says Opa via Smitten Kitchen

Ingredients:

1 (15 oz.) can of cannellini beans, drained and rinsed

1 small jar (about 1 cup) roasted red peppers, drained

3 ounces lowfat or fat free cream cheese, softened

2 cloves garlic, minced

1 tsp. finely chopped fresh rosemary or 1/2 tsp. dried rosemary

Juice from one lemon

salt and pepper to taste

1/2 cup part skim ricotta cheese

Directions:
Puree everything in a food processor or blender until smooth.