the Pence family cookbook

Recipes Tagged with “dip”

Roasted Eggplant, Tomato, Garlic, and White Bean Spread

appetizer bean dip eggplant mediterranean untested


  • 1 medium eggplant, peeled, cut into thick chunks
  • 1 head fresh garlic, peeled
  • 5-6 tomatoes (smaller, vine-ripe), quartered and seeds removed
  • 1/4 c. olive oil
  • 3 tbsp. balsamic vinegar
  • 1/2-1 tsp. salt (optional)
  • 1/4 tsp. pepper
  • 2 tbsp. Penzey’s Tuscan Sunset or other spice blend
  • 1 16-oz. can white beans
  • 1 tsp. chili powder
  • 1/2 tsp. oregano (pref. Mexican)
  • 2 tbsp. lemon juice


Preheat oven to 375. Place the vegetables in a shallow baking dish. Add the oil, vinegar, salt, pepper, and spice blend. Toss well to coat. Carefully spread into a single layer and place the pan in the oven. Roast for 45 minutes. Note: Vegetables can also be roasted on a pan in a gas grill. Cool vegetable mixture, or let rest overnight in the fridge.

Rinse and drain the white beans and place in a blender with 2 c. of the vegetable mixture. The vegetables should have exuded quite a bit of liquid so make sure to include some of this in the 2 cups. Blend the beans and vegetables. Add the chili powder and oregano and the lemon juice. Blend well and pour into a bowl. Serve with any firm cracker.

Penzey’s Spices

Bean and Ham Dip with Garlic and Rosemary

side dish bean dip pork untested


  • 4 cloves garlic
  • 2 sprigs rosemary, leaves removed and chopped
  • 1/2 of a red onion, coarsely chopped
  • 1/2 cup coarsely chopped smoked ham
  • 1/4 teaspoon red-pepper flakes, optional
  • 2 cans (15 ounces each) cannellini or navy beans, rinsed and drained
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper
  • 1/4 cup extra-virgin olive oil


Place garlic, rosemary, onion, ham and red-pepper flakes in a food processor; pulse to finely chop. Add beans, salt and pepper to taste. Slowly add olive oil with motor running until beans are pureed to a spreadable consistency, about 1 minute. Adjust seasoning.

Note: Serve with thick chips or as a spread on slices of toasted baguette.

Makes 1 1/2 cups.

Chicago Tribune

Roasted Red Pepper Dip

side dish bellpepper dip untested vegetarian


  • 3 large red bell peppers
  • 2 cloves garlic, unpeeled
  • 1/2 to 1 cup ricotta cheese, drained
  • 1/2 to 1 teaspoon salt


Heat broiler or grill. Roast peppers and garlic cloves on a foil-covered broiler rack, turning as needed, until skins blacken on all sides, about 30 minutes. Place peppers in a small paper bag (or place in a bowl and cover with plastic wrap) until cool. Remove skin and seeds. Place peppers in a food processor; squeeze roasted garlic out of skins into the processor. Pulse until nearly pureed. Add 1/2 cup ricotta cheese and salt to taste; pulse until well-blended, adding more cheese if needed for dipping consistency.

Note: This dip goes well with toasted Italian-bread slices or your favorite chips. Add more garlic or additional chopped herbs, if you like.

Makes 3/4 cup.

Chicago Tribune