Roasted Pepper and Bean Dip
Recipe from Vegetarian Times

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.

Roasted Pepper and Bean Dip

by 1  person

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Yield: About 2-1/2 cups
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  • 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 
  • 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 information
Per Serving: cal. (kcal) 15, carb. (g) 2, fiber (g) 1, sugar (g) 1, pro. (g) 1, sodium (mg) 59, Percent Daily Values are based on a 2,000 calorie diet
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