Roasted Red Pepper White Bean Dip

Recipe credit goes to: Food Network

Here's what you need:

• 1 - 15.5 oz. can of white cannellini beans, drained, rinsed and patted very dry
• 1/2 cup jarred roasted red peppers, drained and patted very dry
• 2 Tbsp. white miso
• 2 Tbsp. sambal (chili paste)
• 1 Tbsp. fresh ginger, chopped
• 2 tsp. honey
• 1 tsp. minced garlic (or one clove, peeled and crushed)
• Zest and juice from one lime
• 1/3 cup extra virgin olive oil, plus a little more for drizzling
• salt to taste (only if needed)
• Veggie dippers like red peppers, carrots, grape tomatoes, radish chips, etc. 

In the bowl of your food processor, add the first 8 ingredients. Process, scraping down the sides if needed, until very smooth - 1 to 2 minutes. With the processor running, add the olive oil in a steady stream until completely incorporated and the dip is smooth, light and creamy. Taste and season with salt, if needed. 

Transfer to a serving bowl and garnish with a drizzle of olive oil and a sprinkle of flaky salt. Serve with dippers of your choice. Enjoy!

NOTES:** This dip can be made ahead and chilled in the refrigerator. It will keep for 3-4 days and will thicken a bit as it chills. It's also very good served with crackers, tortilla chips or chunks of Italian or focaccia bread.