Bob might be obsessed with Whole Foods Market, but I’m starting to think I’m developing a little obsession myself. I’ve really been making a lot of dips, and the more I make, the more I dig ‘em. They are the perfect munchy appetizer for entertaining, a great way to get your kid to eat his veggies and a yummy alternative to a boring sandwich for lunch. I admit it: I’m officially dip-obsessed.

So when we invited my parents to dinner last weekend, the first thing that sprang to mind as an appetizer was — you guessed it! — dip. Rather than make my go-to perfect hummus recipe or the white bean dip I created for Christmas Eve, my taste buds led me to something with roasted red peppers.

After a little digging around in the fridge and the pantry, I managed to wrangle up a dip that even won compliments from dear ol’ Dad, which is not an easy feat. Even he couldn’t resist the combination of white beans, roasted red peppers, garlic, capers, fresh basil, miso and lemon juice.

Roasted Red Pepper and White Bean Dip

Ingredients:

• 15-ounce can white beans, rinsed and drained
• 6 ounces roasted red peppers, drained
• 1 clove garlic
• 2 teaspoons miso (I used Hearty Brown Rice Miso)
• 2 tablespoons lemon juice
• 1 tablespoon capers
• 1/3 cup fresh basil leaves
• lots of freshly ground black pepper

Add first five ingredients to your food processor and blend until smooth. Add capers, basil and black pepper and pulse until coarsely blended. Serve with crostini, pita chips, brown rice crackers or your favorite vehicle for dip.

If I’m dip-obsessed, does that make me dippy? Probably I was that long ago….