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Wednesday, June 25, 2008

Roasted Red Pepper Dip

This dip reminds me of canoeing in Algonquin Park with friends. It must have been about 8 years ago by now that I did a portage trip with some friends in Algonquin Park. Six of us set out to paddle about 5-7 lakes, I think the beer we lugged in was heavier than our canoes, but made for a good Canadian Camping trip. The first night my male friend who weighed about 140lbs carryied an 85 white water canoe for flat water decided he'd drink an entire box-o wine. Not being a wine drinker, and well consuming an entire box-o wine mainly to himself, he was indeed a hurting boy the next day. The thought of having to portage an 85 lbs canoe, paddle lake after lake in the scorching sun was enough to make anybody sick, paticularly with a wine hangover. But even though he got stuck in a tree with his canoe, and even though his boat almost had a hole in it because he decided he would ride it down a hill rather than carry it and even though he must have been sick several times during the day he managed to make it to his destination in one piece. Okay so that was a side story, and one I cannot help think of when I think of this dip and Algonquin. So advice, leave the box-0 wine at home before going canoeing.

Dips (roasted red pepper, hummus) with flatbread (tortillas or pita) are so great to bring camping, hiking or canoeing. They are low maintenance such that they require no preparation, no dishes and offer lots of carbolicious energy for activities. Back then before my all so important food processor entered the picture, I bought a container of roasted red pepper dip and thought it was creamy and had a great taste. I admit I ate too much of it over a period of time and swore it off for years. But I am ready to give it a try again. This homemade roasted red pepper dip has a great redish orange color, the texture is so creamy and the flavor is slightly tangy.

1 can (19oz) white navy beans (drained and rinsed
1/2 cup roasted red pepper (jarred)
2 cloves garlic
1 tsp cumin
1/4 tsp paprika
2 T olive oil
1 tsp balsamic vinegar
salt and pepper

Try these similar recipes:

Roasted Red Pepper Hummus
Spicy Hummus
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VeggieGirl said...

I love foods that bring back memories :0) And you're right - dips are definitely great "on-the-go" foods for trips and such. That roasted red pepper variety sounds amazing!!

RecipeGirl said...

Looks great, and I agree... a great choice for camping.

Sounds like our husbands would get along just fine w/ their movie-line personalities!

Coffee & Vanilla said...

Oh, I love roasted red peppers!! Did sounds like a very good idea....

Jessy and her dog Winnie said...

Looks delicious! I have made a roasted rep pepper hummus before, I love how red peppers give dips such a vibrant color!

Kait said...

Sounds so yummy. I know what you mean about overdoing this type of dip though -- I was obsessed with roasted red pepper dip for about a year when I was younger and just got sick of it. Maybe I'll give it another go.

Vicarious Foodie said...

Great color! I'd love to have that with some toasted pita wedges. Yum!

ChichaJo said...

I love dips like these! Mmmm...yum! :)

Bellini Valli said...

I have been canoeing in Algonquin myself a few years back. The last time we were there my daughter was 5 and we decided to go on a mushroom walk with one of the naturalists. From the hill we could see a canoe down below a short distance from a bear. That must have been an adventure for the paddlers.

Kevin said...

This roasted red pepper dip sounds really good!

Flanboyant Eats said...

great! i love hummus! roasted red pepper always makes for a good hummus.

madcapcupcake said...

I've only been to Algonquin Park once, when I was a kid, but I still remember it's awesome beauty. This dip looks delicious!!...I think it might go nicely on those Montreal Bagels :)

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