Fromage Fort Cheese Spread

Fromage Fort is a French Cheese Spread consisting of leftover cheeses blended together with wine.  The flavor of the different cheeses blends together and becomes stronger over time.  I used Reggiano Parmesan, Asiago and Pecorino Romano because that is what I had on hand.

Fromage Fort Cheese Spread My friend Leif is a wood working artisan who creates beautiful hand crafted pieces like the amazing cheese board in these photos.  I had planned on redoing the photos of a cheese board post I did a few years back.  I recently saw a picture of an amazing cheese board that Leif posted on Instagram and decided that this would be a great opportunity for both of us.  I asked him if I could use his cheese board in my photo shoot and that he could use the photos as well.  He said of course and we were both very stoked!

Fromage Fort Cheese Spread The photos turned out great but when Leif saw them he said, “Where’s my board?”  Haha, I had it buried under all the food.  Woops!  So I told him that I would do another photo shoot to showcase his beautiful board properly.

Fromage Fort Cheese Spread A few days later I met up with a couple of friends at the farmer’s market.  We were talking about cheese and one of them had mentioned Fromage Fort.  I hadn’t heard of it before and she explained that you take all your leftover cheese to make a whipped dip out of them.  Right then, I immediately knew what I was going to make for my reshoot of Leif’s cheese board.  I looked around the web for inspiration and found Jacque Pepin’s recipe and adapted my recipe from his.

Fromage Fort Cheese Spread You can serve this spread with a variety of wines like a Soave, Pinto Gris, Sauvignon Blanc, White Rioja or a Sancerre for a white or a Pinot Noir, Tempranillo or a Red Rioja for a red.

Fromage Fort Cheese Spread Fromage Fort Cheese Spread Recipe:

Approx. 2 Cups

  • 1/2 Cup Reggiano Parmesan – finely shredded and packed
  • 1/2 Cup Asiago – finely shredded and packed
  • 1/2 Cup Pecorino Romano – finely shredded and packed
  • 1/4 Cup White Wine (I used Sauvignon Blanc from the Marlborough region of New Zealand which has strong notes of grapefruit)
  • 1/3 Cup Extra Virgin Olive Oil
  • 1 Clove Garlic
  • Dash Black Pepper
Milder Variation
  • Add in 4 oz. Chevre Cheese
Spicy Maple Pecan
  • 2 Cups Raw Pecans
  • 2 Tablespoons Extra Virgin Olive Oil
  • 3 Tablespoons Maple Syrup
  • 1/2 Teaspoon Cayenne Pepper
  • 1 Teaspoon Sea Salt
Other additions options:
  • Crostini or French Bread
  • Pears – sliced
  • Quince Jam
  • Olives – your choice
  • Manchego Cheese Wedge
Garnish
  • Sprigs of Rosemary
Instructions:
Fromage Fort

Finely shred the three kinds of cheese, measure and add to a food processor along with the wine, olive oil, garlic and pepper.  Puree until creamy.

Pecans

Add everything to a cast iron or a saute pan and turn the on stove onto medium heat.

As soon as it starts to bubble, stir continuously.

In about 3 – 6 minutes they will start to get sticky.  When the moisture is ALL gone, turn off the heat.
Spread onto parchment paper or a baking sheet.  Don’t worry about them sticking together, when cooled you can separate them.  Wait until they are completely cooled.
Assemble

Arrange everything on a wood board or platter except the cheese spread and jam.  Serve the spread and jam in small bowls.

Fromage Fort Cheese Spread

 

 

Hibiscus Hummus with Baked Pita Chips

This Hibiscus Hummus has a classic hummus taste with subtle tangy hibiscus flavor and a pink hue.  The additional flowers on top add a nice pop of color as well.

Hibiscus Hummus About a month ago, our friend Beto reserved a campsite for 2 nights at the campground that is right next to where we live.  I was so excited because no one has stayed there ever since we have lived here.   They showed up this past Wednesday afternoon along with Jill’s long time friend Maili.  After they had set up the tents and pulled out all the cooking supplies, our friends Erin, Leif and Taj showed up for a potluck BBQ.  We sat around the picnic table chatting while sipping on wine and watching Jill the master griller at work.  She cooked up a huge BBQ feast.

Maili had brought a whole lot of homemade sushi and a clam dip.  Erin brought a salad, chips and guacamole and I brought this hummus with baked pita chips.  Everyone also brought wine, of course.  It’s pretty cool when all your friends are really good cooks because the spread is always abundant and delicious. As always, there was a lot of great conversations and laughter.

The next day, our friend Jean showed up around lunchtime and Leif and Taj returned for round two.  The kids had the best time playing together.  It was another fun day of beach, food, wine and great conversation.

Hibiscus Hummus I enjoyed this hummus with my hibiscus tea and a glass of Sauvignon Blanc.  It’s also great with a nice Rose.

Hibiscus Hummus Thanks for stopping by CaliZona! To see what’s going on, you can follow me on  InstagramFacebookPinterest, TwitterBloglovin‘ or subscribe by e-mail to get the latest recipes.

Hibiscus Hummus Recipe:
Approx. 2 1/2 Cups
  • 1 Cup Dried (2 Cups Cooked) Garbanzo Beans – soaked – cooked
  • 1 Cup Filtered Water
  • 1/2 Cup Dried Hibiscus Flowers
  • 1 Large Garlic
  • 1/2 Cup Tahini
  • 1/2 Cup Olive Oil
  • 1 Tablespoon Lemon
  • 1 1/2 Teaspoon Salt
Pita Chips
  • 8 Pita – cut into 6 to 12 wedges for each pita
  • Drizzle of Extra Virgin Olive Oil
  • 1/2 Teaspoon Sea Salt – or to taste
Instructions:
Preparing garbanzo beans
You can cook the garbanzo beans two different ways: one is a quick way, the other is by soaking the beans overnight which is better for your digestion.  This is how I prepare them, plus if you are going to make falafels, this is the way to go.

Place them in a large bowl and cover with filtered water, they will expand to over double their size, make sure you cover by several inches of water to allow for expansion.  Soak overnight for at least 12 hours then drain and rinse.

Quick method
Place the beans in a pot and cover with at least 2 inches of water above the beans and bring to a boil for 5 minutes.

Remove from the heat and let the beans soak in the warm water for 1 hour then drain the water and rinse.  Follow cooking the beans instructions below.

Cooking the beans

If you want extra smooth hummus you can do as Yotam Ottolenghi and Sami Tamimi do from their cookbook “Jerusalem”  and remove the skins from the garbanzo beans.

Just add soaked chickpeas and 1 teaspoons of baking soda to a large saucepan over high heat.  Stirring constantly for about 2 – 3 minutes.  Covers the chickpeas by about 2 inches of water and bring to a boil and reduce to simmer on medium heat for about 30 – 60 minutes or until soft, depending on the type and freshness, sometimes even longer.  Skim off the foam and skins that float to the surface.  They should be very fairly tender pressing between your fingers but not too mushy.
(I have also removed the skins one by one by squeezing them between my fingers. Without the baking soda.)
or

Put the beans back in the pot and cover with several inches of filtered water.

Bring to a boil and reduce to simmer on medium heat for about 30 – 60 minutes or until soft, depending on the type and freshness, sometimes even longer.   They should be very fairly tender pressing between your fingers but not too mushy.  Pinch each bean to remove skins if desired.
Hibiscus
Put the hibiscus flowers and water in a small saucepan and bring to a boil then remove from heat.  Let sit until it has cooled.
Strain the flowers and set the water aside.  Add the flowers and garlic to a food processor and mince as best you can.
Hummus
Add all the remaining ingredients and puree until smooth.  Scrape the sides at least once.
Optional – If you want to garnish with extra flowers you can repeat the hibiscus/water recipe.  It looks pretty but it does change the texture.
Baked Pita Chips
Turn down the oven to 350 degrees

Cut each pita into 8 triangles and place on one side of a parchment lined baking sheet.  Drizzle with olive oil and salt and gently toss.  Bake for 11 – 12 minutes or until crispy.

Hibiscus Hummus Health benefits:

Garbanzo beans are super high in protein and extremely high in fiber, just one cup provides 50% of the Daily Value.  Because of the fiber, they are great for your heart, lowering blood cholesterol levels and the risk of heart attack, as well as help, prevent constipation and digestive disorders.  Just one cup provides 84.5% of the daily value of manganese, which is an antioxidant that acts as a monitor of the free radicals in the body.  If you are low in energy the high iron content will help and will transport oxygen from the lungs to all the cells in the body.  They also help to balance blood sugar levels while providing steady, slow-burning energy. Garbanzo beans are helpful for weight loss as they keep you full longer.

Hibiscus Flowers is a simple way to increase your antioxidant intake due to the high vitamin C content.  The antioxidant properties can help reverse the inflammatory process in your body and has the ability to lower high blood pressure.  It protects against chronic disease, rheumatoid arthritis, diabetes, and cancer.  It helps lower “bad” LDL cholesterol from the body, therefore it helps protect against heart disease and blood vessels from damage.

Multi Roasted Pepper Hummus

This Multi Roasted Pepper Hummus is freakin delicious if I do say so myself!  The hummus has wonderful roasted pepper flavors in and of itself and when topped with the Multi Roasted Pepper Salsa it gains an extra depth of flavor and texture.  The salsa can also be served alongside the hummus with pita and corn chips.

Multi Roasted Pepper Hummus Ever since Robby fixed up our bikes we have gone bike ride crazy and loving every minute of it.  We also inspired Jill and Beto to get their bikes working so that we could all go on a bike ride together including Paloma and Severin.  They suggested a couple places that would be nice and we decided on the Palo Alto Baylands Nature Preserve.  We rode on a paved bike path for part of the way and then on a dirt path alongside the marsh.  There were a lot of birds and I believe that it’s considered one of the best places to bird watch on the West Coast.  It is an insanely beautiful spot that I highly recommend checking out.

 It’s always awesome to be in nature with Beto because he is a biologist and is well versed in animals, plants and sea life.  There were bright orange patches of what I thought were flowers from a distance, but Beto clarified that it was a sort of bacteria called Salt Marsh Dodder that looked like spaghetti.  It was so pretty with the yellow mustard flowers and all the blues and greens.  This was Severin’s first bike ride and boy was he excited.  He ended up passing out during the ride, which was way too cute!

After the ride, we headed back to Beto and Jill’s to enjoy some good company, a lovely cheese platter served with some wine that was the perfect end to such a beautiful day!  Have you been to the Baylands before?  Where do you like to ride bikes?

*
This hummus is best with a white wine in my opinion.  I like it with a White Rioja, Verdejo or a Rueda.
*
Multi Roasted Pepper Hummus Multi Roasted Pepper Salsa Hummus Recipe: 
Approx. 3 Cups
  •  3/4 Cup Dried Garbanzo Beans – 1 1/2 Cups Cooked
  • 1 Cup Roasted Multi-Pepper Salsa – or to taste – recipe below
  • 2/3 Cup Roasted Tahini
  • 1/2 Cup Tablespoons Extra Virgin Olive Oil
  • 1/2 Cup Filtered Water
  • 2 Tablespoons Fresh Squeezed Lemon Juice
  • 1 Cloves Garlic
  • 3/4 Teaspoon Sea Salt – or to taste
Roasted Multi-Pepper Salsa: Approx. 2 3/4 Cup
  • 2 Poblano Pepper – roasted – diced
  • 1 Anaheim Pepper  – roasted – diced
  • 2 Red Bell Pepper  –  roasted – diced
  • 1 Yellow Bell Pepper  – roasted – diced
  • 1 Orange Bell Pepper  – roasted – diced
  • 1/2 Large White Onion – blanched
  • 1 Garlic Clove – minced
  • 2 Cups Cilantro
  • 1 Jalapeno Pepper
  • 3 Tablespoons Lime Juice – fresh squeezed
  • 2 Teaspoons Sea Salt
 Pita Triangles
  • 8 Pita – cut into 6 wedges each
  • Drizzle of Extra Virgin Olive Oil
  • 1/2 Teaspoon Sea Salt – or to taste
Preparing garbanzo beans
You can cook the garbanzo beans two different ways: one is a quick way, the other is by soaking the beans overnight which is better for your digestion.  This is how I prepare them, plus if you are going to make falafels, this is the way to go.

Place them in a large bowl and cover with filtered water, they will expand to over double their size, make sure you cover by several inches of water to allow for expansion.  Soak overnight for at least 12 hours then drain and rinse.

Quick method
Place the beans in a pot and cover with at least 2 inches of water above the beans and bring to a boil for 5 minutes.

Remove from the heat and let the beans soak in the warm water for 1 hour then drain the water and rinse.  Follow cooking the beans instructions below.

Cooking the beans

If you want extra smooth hummus you can do as Yotam Ottolenghi and Sami Tamimi do from their cookbook “Jerusalem”  and remove the skins from the garbanzo beans.

Just add soaked chickpeas and 1 teaspoons of baking soda to a large saucepan over high heat.  Stirring constantly for about 2 – 3 minutes.  Covers the chickpeas by about 2 inches of water and bring to a boil and reduce to simmer on medium heat for about 30 – 60 minutes or until soft, depending on the type and freshness, sometimes even longer.  Skim off the foam and skins that float to the surface.  They should be very fairly tender pressing between your fingers but not too mushy.

or

Put the beans back in the pot and cover with several inches of filtered water.

Bring to a boil and reduce to simmer on medium heat for about 30 – 60 minutes or until soft, depending on the type and freshness, sometimes even longer.   They should be very fairly tender pressing between your fingers but not too mushy.  Pinch each bean to remove skins if desired.

While the chickpeas are cooking, prepare the salsa.

Roasted Multi-Pepper Salsa
Turn oven to broil.
Put all the peppers, jalapeño and onion on a baking sheet and place on the top rack of the oven.  Set the timer for 5 minutes and turn everything over,  Set timer for 3 minutes, then check on the onion, anaheim, poblano, and jalapeno.  If they have a nice char, take them out.
 Flip the bell peppers over, roast for 12 to 18 more minutes and check on them a couple times.  You want them to be wrinkled and charred.
Put into a covered dish or a rolled short paper bag to steam for at least 10 minutes. 
Add the garlic into a food processor and turn it on until it sticks to the sides.  Add the onions, cilantro and jalapeño and pulse until slightly chunky.  Pour into a medium sized bowl.  Add the lime and salt.
Remove the skin, stem and seeds from all the peppers and dice into small squares, add to the onions and stir well.
Hummus

In a food processor or blender, add 1 cups of the salsa and all the ingredients for the hummus and puree until really smooth. Pour into a bowl and smooth out the top then add some salsa on top.  Drizzle with a little olive oil.

Baked Pita Chips
 Turn down the oven to 350 degrees

Cut each pita into 8 triangles and place on one side of a parchment lined baking sheet.  Drizzle with olive oil and salt and gently toss.  Bake for 10 – 12 minutes or until crispy.

Multi Roasted Pepper Hummus Health benefits:

Garbanzo beans are super high in protein and extremely high in fiber, just one cup provides 50% of the Daily Value.  Because of the fiber, they are great for your heart, lowering blood cholesterol levels and the risk of heart attack, as well as help, prevent constipation and digestive disorders.  Just one cup provides 84.5% of the daily value of manganese, which is an antioxidant that acts as a monitor of the free radicals in the body.  If you are low in energy the high iron content will help and will transport oxygen from the lungs to all the cells in the body.  They also help to balance blood sugar levels while providing steady, slow-burning energy. Garbanzo beans are helpful for weight loss as they keep you full longer.

Bell Peppers are extremely high in vitamin A, which helps to support healthy eyesight especially night vision.  It is also very high in vitamin C, which is really important for the skin.  They have a good source of the antioxidant mineral manganese and B-complex and vitamin E.  They help reduces ‘bad’ cholesterol, helps controls diabetes and helps reduce pain.  They are a good source of fiber, folate, vitamin K, molybdenum, and manganese.  Red peppers are one of the veggies highest in lycopene and have been successfully tested in the prevention of many cancers.  Lycopene is a powerful antioxidant, giving many fruits and vegetables their color, especially tomatoes, that are great for the prevention of cancers in the bladder, prostate, cervix and pancreas.

Poblano Peppers are extremely high in vitamin C; just one pepper has 95% of your daily value.  They are great for your immune system and help to reduce inflammation like in arthritis and asthma.  They are also helpful with the increase of oxygen helping the body to burn more calories 20 minutes after eating peppers.  They are full of vitamin A, vitamin K and potassium.

Anaheim Peppers are a rich source of vitamin C, a half-cup provides over 100 percent required daily intake for adults.  They also have a good amount of vitamin A, which is helpful for skin and eye health.  Anaheim peppers contain phenols; flavonoids and capsaicinoids that help the body fight free radicals, inflammation and promote weight loss.  The bioflavonoids are a powerful antioxidant that helps strengthen blood vessels.  They aid the immune system and contain vitamin E that helps to protect cells from oxidative damage.  They also contain vitamin K, which increases bone mass more than any other pepper.

Thyme Pistachio White Bean Dip topped with Thyme Pistachio Pesto

This Thyme Pistachio White Bean Dip with the Thyme Pistachio Pesto is a flavorful and unique appetizer.  The goat cheese and pistachio is a perfect match and they pair wonderfully with the fresh thyme.

Thyme Pistachio White Bean Dip Ang’s boys turned twelve this last weekend.  I cannot believe how fast time flies!  It seems like it was just yesterday that they had turned three.  Speaking of three, this weekend was our friends Erin and Leif’s little boy Taj’s third birthday.  I think three is my favorite age.

Taj decided that he wanted to have his birthday party at Costanoa located on Pacific Coast Highway just north of Davenport.  It is an awesome campground with lodging, cabins, campsites, etc.  His birthday party was a superhero theme so Erin made green capes for all of the kids. Tajie was so excited about all the presents he was receiving.  The first thing he said to me when we arrived was “do you have a present for me”?  I just about died! It was so cute!  We got him an orange tractor made from recycled plastic.  I’m sure he will like it but he was really obsessed with his remote control monster truck, duh, ha ha!

There was a lot of great food along with a variety of beverages.  I brought my own wine as usual.  Erin had made a huge cake covered in sprinkles topped with a superhero.  Taj blew out all of his candles by himself and then we dived into the delicious cake.  I was also very excited that Beto, Jill, Paloma and Severin were able to make it to the party as well.  Everyone had a really great time!

White-Bean-Thyme-Dip I had this dip with a white Rioja and it was perfect.  It would also go great with a Sauvignon Blanc or a light Pinot Noir.

White-Bean-Thyme-Pesto-Dip Thyme Pistachio White Bean Dip Recipe:

Approx. 3 Cups

  • 1 Cup Dried White Beans – 2 cups cooked
  • 1/2 Cup Pistachio – salted – shelled
  • 1 Cup Drunken Goat Cheese – grated
  • 1/4 Cup Fresh Thyme
  • 1 Large Clove Garlic
  • 3 Tablespoons Extra Virgin Olive Oil – or to taste
  • 2 Tablespoons Lemon Juice – fresh squeezed
  • 1/2 Teaspoon Sea Salt – or to taste
Thyme Pistachio Pesto
  •  3/4 Cup Fresh Thyme
  • 1 Cup Pistachios – salted – shelled
  • 1 Cup Drunken Goat Cheese – shredded
  • 1/2 to 3/4 Cup Extra Virgin Olive Oil
  • 1 Tablespoon Fresh Squeezed Lemon Juice
  • 1 Clove Garlic
  • 1/4 Teaspoon Sea Salt or to taste

Garnish – optional

  • Pistachio – roughly chopped
  • Thyme – sprinkles
  • Extra Virgin Olive Oil – drizzle
Instructions:
Beans

Sort through the beans to remove any rocks and rinse.  Add the beans to a large pot, then add 10 cups of water.  Bring to a boil, turn to medium-high heat for about 1 hour to 1 hour and a 1/2  or until beans are soft.  You might have to add more water if the water levels drop too much.  Drain out all the water and let cool completely.  You can also soak the beans overnight if you prefer.

Dip

Add all the ingredients for the dip except the beans to a food processor or blender.  Blend together, then add the beans and puree.

Pesto

 Remove the tiny leaves off the thyme stems by holding the top and sliding leaves off with the thumb and pointer finger of your other hand along the sprig.

Measure everything and add all ingredients except the cheese to a food processor or blender.

Blend to a coarse texture then add the cheese and blend until your desired texture.

Assemble

In a medium sized bowl or large platter, add the dip and swirl around with a spoon then top with some of the pesto or just dump the whole batch of pesto on top.

White-Bean-Thyme-Pesto

Health benefits:

Thyme is rich in thymol, the essential oil that has powerful antiseptic and antibacterial properties.  It has anti-aging properties that help boosts the immune system.  Helps fight asthma by relaxing the muscles in the bronchi and it is an expectorant helping to eliminate mucus from the lungs.  Thyme has a powerful detoxifying agent that is helpful in detoxing the liver. It is full of vitamin C and is a good source of vitamin A.

White Beans are a super rich source of dietary fiber, which is good for the prevention of constipation, also helps digestive disorders like irritable bowel syndrome and diverticulosis.  They are great for heart health because of their significant amounts of folate (support of red blood cell formation, one cup of the cooked beans provides 63.7% of the recommended daily intake for folate) and magnesium (lowers blood pressure).  They are good for helping insulin resistance, hypoglycemia or diabetes, and help you balance blood sugar levels while providing steady energy.

Spicy Roasted Pepper White Bean Dip

This extraordinary rustic Roasted Pepper White Bean Dip has a wonderful blend of Italian and Mexican flavors all rolled in one!  White beans, red peppers, cheese and olive oil offer an Italian character while the poblano and Serrano peppers give it a Mexican appeal.  It’s great for dipping veggies or slathering it on bread!

White-Bean-Pepper-Dip

I can’t believe it has already been over two weeks since Robby and I attended Erin and Leif ‘s amazing Thanksgiving dinner party.  They had a potluck with over 30 guests, so you can imagine just how much food there was.  The myriad of smells from the kitchen wafted from room to room.  It was a fun filled festive evening with kids running around having the time of their lives. There were numerous conversations going on simultaneously throughout the house. We also had some impromptu bluegrass music with Robby on guitar and our friend Alison playing banjo and singing.  It was an all around awesome evening!  To me, Thanksgiving is all about having gratitude for all that is good in our lives and letting go of the rest!

This weekend we had the honor of attending Paloma’s 5th birthday party and boy was it ever cute. Paloma is very creative and played a big part in the planning of her own party.  The party theme was my little pony and she insisted that her and her dad design and build a custom my little pony piñata, which turned out amazing.  There was a fun snow globe art project set up for all the kids.  I asked Jill where did she come up with the idea and she said “It was all Paloma! She saw a YouTube video on how to make your own snow globes and asked if we could get the supplies for her party.”  Jill glued a small plastic pony to the inside of the jar’s lid; then she had the kids add different colors, shapes and sizes of glitter into the jar and then she filled them up with baby oil.  The baby oil lets the glitter fall slowly.  Everyone was very impressed!  Paloma also requested rainbow cupcakes with glittery frosting which Jill had to make from scratch.  They were the fanciest glitter rainbow cupcakes I have ever seen!  The highlight of the party was a pony dressed as a princess unicorn.  All the kids stood in line to ride the pony, I mean Unicorn.  Paloma said, “This is the best birthday party EVER”

Spicy-White-Bean-Pepper-Dip

As it is the time for parties this dip is the perfect way to help spice them up.  I plan to bring this to my dad and stepmom’s Christmas party. I think they will appreciate this spicy dip!

Because this dip is spicy it pairs well with a Riesling, Gewurztraminer, Pinot Gris or a Verdejo.

White-Bean-Dip

Roasted Pepper White Bean Dip Recipe:

Approx. 3 1/2 Cups

  • 1 Cup Dried White Beans – 2 cups cooked
  • 10 Cups Filtered Water
  • 1 Red Bell Pepper – roasted
  • 1 Large or 2 Small Poblano – roasted
  • 1 Serrano – roasted
  • 1 Garlic Clove
  • 1/4 Cup Extra Virgin Olive Oil
  • 1 Cup Pecorino Cheese – finely shredded
  • 2 Tablespoons Olive Oil
  • 1/2 Teaspoon Sea Salt or to taste

Optional Garnish

  • Serrano Peppers – thinly sliced or minced
  • Paprika – ground
  • Turmeric – ground
Instructions:
Beans
Sort through the beans to remove any rocks and rinse.  Add the beans to a large pot, then add 10 cups of water.  Bring to a boil,  turn to medium-high heat for about 1 hour to 1 hour and a 1/2  or until beans are soft.  Drain out all the water and let cool.
Peppers
While the beans are cooking, wash all the peppers then line them in the center of a baking sheet.

 Turn the oven to broil and place the baking sheet on top shelf of the oven and broil for 4 – 5 minutes.  Flip over and broil 3 – 4 minutes until they are well charred.  Peel off the skin with a paper towel by rubbing off the charred skin, cut off the stem, cut in half and deseed.

* If you like it spicy leave the seeds in the Serrano peppers

The rest

Add everything to a food processor or blender and puree.

Spicy-White-Bean-Dip

Health benefits:

White Beans are a super rich source of dietary fiber, which is good for the prevention of constipation, also helps digestive disorders like irritable bowel syndrome and diverticulosis. They are great for heart health because of their significant amounts of folate (support of red blood cell formation, one cup of the cooked beans provides 63.7% of the recommended daily intake for folate) and magnesium (lowers blood pressure).  They are good for helping insulin resistance, hypoglycemia or diabetes, and help you balance blood sugar levels while providing steady energy.

Poblano Peppers are extremely high in vitamin C; just one pepper has 95% of your daily value.  They are great for your immune system and help to reduce inflammation like in arthritis and asthma.  They are also helpful with the increase of oxygen helping the body to burn more calories 20 minutes after eating peppers.  They are full of vitamin A, vitamin K, and potassium.

Bell Peppers are extremely high in vitamin A, which helps to support healthy eyesight especially night vision.  It is also very high in vitamin C, which is really important for the skin.  They have a good source of the antioxidant mineral manganese and B-complex and vitamin E.  They help reduces ‘bad’ cholesterol, helps controls diabetes and helps reduce pain.  They are a good source of fiber, folate, vitamin K, molybdenum and manganese.  Red peppers are one of the veggies highest in lycopene and have been successfully tested in the prevention of many cancers.  Lycopene is a powerful antioxidant, giving many fruits and vegetables their color, especially tomatoes, that are great for the prevention of cancers in the bladder, prostate, cervix and pancreas.