Roasted Red Pepper and White Bean Dip
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.
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.
Makes 6 servings.
*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.