Red Pepper, Black Bean, and Spinach Dip

red pepper, black bean and spinach dipI was making a couple appetizers for friends to enjoy outside with me, and came up with this flavorful dip. The red peppers give a little bit of crunch to each bite, to contrast against the beans and spinach. The cayenne lends just a touch of heat, without being hot. This is great for a crowd – it makes about 5 cups. What a great dish to share.

dip3Ingredients:
1 large red bell pepper, diced
1 15 oz can black beans, rinsed well
1 cup fresh spinach, finely chopped
1/4 cup black olives, chopped
16 oz cream cheese, softened to room temperature
1 tablespoon dried parsley
1 teaspoon dried garlic
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne
pinch of sea salt and fresh ground pepper
dip2In a large bowl mix together the softened cream cheese and spices (you can always microwave the cream cheese a bit if you need it to soften more.) until it’s a creamy texture. Place the vegetables on top and carefully stir in, to not break apart the beans. Makes about 5 cups. Serve with gluten free crackers, chips, or veggies of choice. Enjoy!

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2 thoughts on “Red Pepper, Black Bean, and Spinach Dip

  1. theredheadedwheatlesswanderer 2014/06/03 / 8:42 pm

    This sounds amazing! I never tried adding red pepper to a dip, but that will have to change with this recipe! Thanks.

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