This extraordinary rustic White Bean Manchego Roasted Pepper 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!
My friend Cathy lived across the street from our junior high school “John Adams” when we were in the 7th grade. Students were not allowed to leave the school during lunch, however, kids that lived very close by could get special permission to go home for lunch. My mom was into health food, which meant whole wheat bread and brown rice but all I wanted at the time was macaroni and cheese! My friend Cathy would invite me over to her house for lunch quite often. I was able to sneak out with Cathy even though I did not live close by because the guard at the gate liked us. It was heavenly for me, not only because of the food but because I got to leave school! We would make Kraft mac n cheese, grilled cheese with Kraft sliced cheese and wonder bread and spaghetti O’s! I couldn’t get enough.
I remember trying those processed foods later in life and thinking to myself how in the heck did I think it tasted good? Spaghetti O’s are mushy and sweet, Kraft mac and cheese never had enough cheese and it’s orange and Wonder bread is doughy. This dip really captures the memory of my youth cravings with the added healthier wholesome ingredients!
This dip is spicy and it pairs well with a Riesling, Gewurztraminer, Pinot Gris or a Verdejo.
White Bean Roasted Pepper Dip Recipe:
Ingredients
- 1/2 Cup Dried White Beans – 1 1/4 cups cooked
- 5 Cups Filtered Water no water needed if using already cooked beans
- 1 Small Red Bell Peppers – roasted
- 1 Small Poblano – roasted
- 1 Serrano – roasted
- 1 Garlic Cloves
- 2 Tablespoons Extra Virgin Olive Oil
- 1 1/4 Cups Manchego Cheeses – finely shredded
- 1 Tablespoons Lemon Juice - fresh squeezed
- 1/4 Teaspoon Paprika – ground
- 1/8 Teaspoon Turmeric – ground
- 1/8 Teaspoon Cayenne Pepper
- 1 Teaspoons Sea Salt or to taste
Optional Garnish
- Drizzle of Extra Virgin Olive Oil
- Serrano Peppers – thinly sliced or minced
- Paprika – ground
- Turmeric – ground
Instructions
Beans
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Sort through the beans to remove any rocks. Soak the beans over night with filtered water a couple inches abouve the beans.
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Drain and add the beans to a large pot with the 5 cups of water. Bring to a boil, turn to medium-low 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 completely.
Peppers
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While the beans are cooking, wash all the peppers then line them in the center of a baking sheet.
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Roast the peppers on the stovetop on medium high heat. A gas stove works the best but it will work fine on an electric stove. Char the peppers on all sides turning with a pair of tongs. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
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Take a paper towel and rub off the char. It’s ok to leave a little of the char. Slice in half and remove the seeds and stems.
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* If you like it spicy leave the seeds in the Serrano pepper.
The rest
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Add everything except the beans and cheese to a food processor or blender and puree. Add the beans and cheese and puree.
