½ x 250 g block cream cheese, chopped
¾ cup drained, canned roasted red capsicum in oil
400 g can canned cannellini beans, drained, rinsed
½ tsp garlic salt
extra virgin olive oil, to garnish
chopped fresh parsley, to garnish
roasted garlic bagel crisps, to serve
- Process cream cheese in a food processor until smooth. Add capsicum, beans and salt. Process until smooth. Transfer dip to a bowl. Cover and refrigerate.
- Just before serving, garnish dip with a drizzle of oil. Sprinkle with parsley.
- Serve with bagel crisps and crackers on a platter.