White Bean and Roasted Red Pepper Dip

This recipe could go a million different ways. I think next time I make it I will add a bit of red wine vinegar and a few fresh chives. Ken and I enjoyed this with "cucumber chips) aka a sliced up cucumber and a glass of Fabbioli wine. The weather in DC has been strangely amazing for the past few weeks and I'm starting to wonder when the backlash will hit...

Adapted slightly from Smitten Kitchen

1 can of cannelini beans or navy beans

3 oz cream cheese, or goat cheese, or boursin, or mascarpone...(I used goat cheese)

1 small jar roasted red peppers

1 garlic clove

lemon juice to taste

salt and pepper to taste

My philosophy with dips is to throw it all into the food processor and let Cuisinart sort it out. Which is exactly what I did here and it was lovely. I will never tell you to mice a garlic clove before putting it in the food processor. How silly!