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.
Roasted
Red Pepper and 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 peppers to equal 1/2 cup.
- Place remaining bell peppers,
beans, tofu, parsley, lime juice, olive 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 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 be served rather than pita bread if chips are preferred.
Nutritional Information
Per Serving (1/6 of recipe): Calories: 160 Total Fat: 4.5 g Saturated
Fat: 0.5 g Cholesterol: 0 mg Sodium: 420 mg Carbohydrates: 23
g Dietary Fiber: 1 g Sugars: 2 g Protein: 8 g
Recipe and photograph are
the property of Nestlé® & Meals.com, used with permission.
