More Great Recipes: Appetizer | Spread

Bean Spread


User Avatar
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

2 cans (19 oz./540 ml each) navy beans or white kidney beans
3 oz mozzarella cheese, shredded (1/2 C./125 ml)
2 garlic cloves, pressed
1/2 tsp. salt
2 T. red wine vinegar
1 jar (313 ml) roasted red peppers, drained and chopped
1/2 C. pitted olives, chopped
1/4 C. red onion, chopped
1/2 tsp. lemon pepper seasoning
Fresh snipped parsley (optional)
Olive oil (optional)
Assorted crackers


Preheat oven 400°F. Rinse and drain beans using small colander. In a bowl, mash beans with masher until smooth. Grate cheese & add cheese, garlic, salt and vinegar. Mix well. Spread bean mixture over bottom of pie plate.


Drain red peppers using colander. Finely chop red peppers, olives and onion. Place in a bowl with lemon pepper: mix well. Spread evenly over bean mixture. Bake 20-25 minutes or until heated through.


Remove to cooling rack. Allow to stand 10 minutes before serving. Garnish with snipped parsley and a light drizzle of olive oil, if desired. Spread onto crackers.


Pairs Well With


Notes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11170 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Mixed Berry Tart
Mixed Berry Tart
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter