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Roasted Red Pepper and White Bean Dip recipe

Roasted Red Pepper and White Bean Dip.

A creamy dip with roasted red peppers andspicy jalapeños. A great addition to your next party.Look for roasted red bell peppers in the vegetable aisle or producesection of your supermarket.

Recipe: Roasted Red Pepperand White Bean Dip

1 (12-ounce) jar roasted red bell peppers,drained – divided use
1 (15-ounce) can white beans, drained
1 cup firm silken tofu
1/2 cup fresh parsley leaves
2 tablespoons fresh lime juice
1 tablespoon olive oil
3/4 teaspoon ground cumin
2 cloves garlic, peeled
1/2 teaspoon diced jalapeños
1/2 teaspoon salt
1 (16-ounce) package pita wedges*

  • Coarsely chop enough roasted bell peppersto equal 1/2 cup.
  • Place remaining bell peppers, beans, tofu,parsley, lime juice, olive oil, cumin, garlic, jalapeñosand salt in food processor; cover. Process until smooth. Stirin chopped bell peppers. Refrigerate for about 1 hour beforeserving. Serve with pita wedges or tortilla chips.

    Makes 6 servings.

    Estimated Times:
    Preparation Time: 15 mins
    Cooking Time:
    Cooling Time: 1 hr refrigerating

    *A 10-ounce bag of tortilla chips may beserved rather than pita bread if chips are preferred.

    Nutritional Information Per Serving (1/6of recipe): Calories: 160 Total Fat: 4.5 g Saturated Fat: 0.5g Cholesterol: 0 mg Sodium: 420 mg Carbohydrates: 23 g DietaryFiber: 1 g Sugars: 2 g Protein: 8 g

    Recipe and photograph are the propertyof Nestl ® &, used with permission.

    Roasted Red Pepper & White Bean Dip

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