Roasted Pepper and Bean Dip Recipe

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Roasted Pepper and Bean Dip

30 minutes or fewer. You can't go wrong with the combo of roasted red peppers and white beans. Serve this dip with crisp vegetables or pita crisps.

  • 1 7-ounce jar roasted red bell peppers, drained and chopped
  • 1 cup light firm silken tofu (about 6 ounces)
  • 1/3 cup cilantro leaves
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 clove garlic, chopped
  • 1 16-ounce can cannellini beans or other white beans, rinsed and drained
  • Reserve 1/4 cup roasted peppers, and set aside. Place remaining peppers in food processor. Add all other ingredients, and process until smooth.
  • Spoon mixture into small bowl, and stir in reserved chopped peppers. Serve chilled or at room temperature.
Nutrition Facts
  • Calories 15, Sodium 59 mg, Carbohydrate 2 g, Fiber 1 g, Protein 1 g, Sugars 1 g
  • Percent Daily Values are based on a 2,000 calorie diet
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