Red Pepper Parmesan White Bean Dip

Remember my Yummus (that's hummus, to laypersons)? Well, that day I just happened to go a teensy bit white bean-crazy and some cannellini bean dip magically appeared in my house too!

You may remember cannellini beans (sometimes just called white kidney beans) in my Mean Green Spinach Dip, but they don't need spinach to be delicious. In fact, without it, they become a lot more versatile.

White beans are a great way to make dips creamy without adding too many calories with fats. Of course, that didn't stop me from adding some fat to this. But fat is healthy - it doesn't deserve the bad rap it got back in the 80's. That's a different post. For now, how to make my Red Pepper Parmesan White Bean Dip:

Ingredients:

• 1 15oz. can cannellini beans, drained (I used Eden here)
• 2 garlic cloves, lazily chopped up since it's going in the processor/blender anyway
• 2 tbsp. olive oil
• 1/2 tsp. celery salt
• 1/2 tsp. black pepper
• 2 tsp. ground red pepper (this is plenty to taste the spice)
• 1/4 cup grated Parmesan cheese (you can substitute pecorino if you're feeling fancy)

Beanstructions:

Okay, this is really tough:

1. Put all that stuff up there in a food processor.
2. Hit the button until it's creamy and nice.
3. Put it in a bowl. 
4. Stuff your face.

Simple enough, eh? Here's what mine looked like in the processor, just for posterity or something:

I put basil on top of mine after Step 3 to make it look fancier. 

Then I ate it with the hummus and the homemade tortilla chips...

...But I found out the next day that the cannellini bean dip goes amazingly well with bread. Especially heated up bread. Mmm. 

What are your favorite healthy dips? Comment and let a sister know!