Butter Bean Dip with Balsamic Roasted Peppers
Another dish to dip in to! This recipe has loads of beany goodness, a rich, creamy dip, balanced with the smoky acidity of our very special Grande Reserve. A delicious side dish or simply served with flatbreads.
Ingredients
For the Dip:
- 1 can of butterbeans, drained
- 1 tbsp yoghurt
- 2 red onions sliced and fried in some oil and a little balsamic until until soft and browned
- 1 tsp Garlic puree
For the Peppers
- 2 red peppers, halved
- A drizzle of Grande Reserve
- sprinkle of salt
- drizzle of olive oil
Method
- Preheat the oven to 180 °C fan
- Spread the peppers on a baking tray with olive oil, salt and Balsamic Vinegar and cook for about 30-40 mins until the peppers are soft and slightly charred
- Combine the onions, butterbeans, yoghurt and garlic puree in a food processor and blend until smooth
- Spread the blended butterbeans on a plate and top with the peppers.
- Garnish with fresh coriander leaves, a drizzle of olive oil and balsamic