We love our mayonnaise-based dips in the South, but sometimes you just have to lighten things up a bit. Pureeing white or navy beans in a blender makes a dip base that’s similar to hummus. Add just a touch of cream cheese (not “light” but there’s so little in the dip it hardly counts) and some roasted red peppers and you have a great summertime dip for veggies.
Roasted red pepper dip
1 15-ounce can navy beans
½ cup roasted red peppers
3 ounces cream cheese, softened
1 clove of garlic, minced
Juice from ½ lemon
Salt and pepper to taste
Combine all ingredients in a food processor or blender and mix until creamy. Chill for 30 minutes.