White Bean Roasted Red Pepper Dip

Tired of dips that were nothing but cream and egregious amounts of dairy fat, and bored by all of the white bean dips out there that were nothing but bean-swapped hummus, this has got to be one of the first recipes I ever created. Low-fat and or fat-free cream cheese work equally well in here, as does goat cheese or mascarpone. A sprinkle of chives makes it even prettier, but it will disappear quickly, with or without them.

1 15-ounce can of white cannelini or navy beans, drained and rinsed
1 small jar roasted red peppers, or about 1 cup, drained
3 ounces cream cheese, softened
1 clove garlic, minced
Juice from half a lemon
Salt and pepper to taste

Puree everything in a food processor until smooth. Bachelors, your margarita blender will work, too.

Serve with baked pita chips.