Roasted Pepper and Bean Dip
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.
1 7-oz. jar roasted red bell peppers, drained and chopped
1 cup light firm silken tofu (about 6 oz.)
⅓ cup cilantro leaves
2 Tbs. lime juice
1 Tbs. olive oil
½ tsp. salt
½ tsp. ground cumin
1 clove garlic, chopped
1 16-oz. 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.
Makes about 2 1/2 cups