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Roasted Red Pepper and White Bean Dip

Roasted Red Pepper and White Bean Dip
Makes:
6
Prep Time:
15
minutes
Total Time:
75
minutes
Dairy FreeLow FatVegetarian
based on
1 reviews
A creamy dip with roasted red peppers and spicy jalapeños. A great addition to your next party.

Look for roasted red bell peppers in the vegetable aisle or produce section of your supermarket, or roast your own!

Ingredients:

  • 1 jar (12 ounces) roasted red bell peppers, drained, divided
  • 1 can (15 ounces) white beans, rinsed and drained
  • 1 cup firm silken tofu
  • 1/2 cup fresh parsley leaves
  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra virgin olive oil
  • 3/4 teaspoon ground cumin
  • 2 cloves garlic, peeled
  • 1/2 teaspoon diced jalapeños
  • 1/2 teaspoon salt
  • Pita bread or tortilla chips

Directions:

COARSELY chop enough roasted bell peppers to equal 1/2 cup.

PLACE remaining bell peppers, beans, tofu, parsley, lime juice, oil, cumin, garlic, jalapeños and salt in food processor; cover. Process until smooth. Stir in chopped bell peppers. Refrigerate for about 1 hour before serving. Serve with pita bread or tortilla chips.


Reviews:

Review This Recipe
  •  Star(s)

    Great!

    Anna from California

    This dip is really delicious. I only used half the peppers and other spicy ingredients and it still came out pretty spicy. I'm using it for X-Mas!

Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

  • Calories: 160
  • Total Fat: 4.5g
  • Saturated Fat: 0.5g
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 420mg
  • Carbohydrates: 23g
  • Dietary Fiber: 1g
  • Sugars: 2g
  • Protein: 8g
  • Vitamin A: 50% of DV
  • Vitamin C: 60% of DV
  • Calcium: 20% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Roasted Red Pepper and White Bean Dip

Ingredients

  • 1 jar (12 ounces) roasted red bell peppers, drained, divided
  • 1 can (15 ounces) white beans, rinsed and drained
  • 1 cup firm silken tofu
  • 1/2 cup fresh parsley leaves
  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra virgin olive oil
  • 3/4 teaspoon ground cumin
  • 2 cloves garlic, peeled
  • 1/2 teaspoon diced jalapeños
  • 1/2 teaspoon salt
  • Pita bread or tortilla chips

 

Directions

COARSELY chop enough roasted bell peppers to equal 1/2 cup.

PLACE remaining bell peppers, beans, tofu, parsley, lime juice, oil, cumin, garlic, jalapeños and salt in food processor; cover. Process until smooth. Stir in chopped bell peppers. Refrigerate for about 1 hour before serving. Serve with pita bread or tortilla chips.

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