Quantcast
Get 2 Free Trial Issues Plus a Free Gift

Browse By
Specialty Diet

Browse By Category

Browse By Cuisine

resources

newsletters

sponsored resources


Roasted Pepper and Bean Dip

Vegetarian Times Issue: November 1, 2005   p.32

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.

Directions

  1. Reserve 1/4 cup roasted peppers, and set aside. Place remaining peppers in food processor. Add all other ingredients, and process until smooth.
  2. Spoon mixture into small bowl, and stir in reserved chopped peppers. Serve chilled or at room temperature.

Member Rating: 1

ingredient list

Makes about 2 1/2 cups

  • 1 7-oz. jar roasted red bell peppers, drained and chopped
  • 1 cup light firm silken tofu (about 6 oz.)
  • 1/3 cup cilantro leaves
  • 2 Tbs. lime juice
  • 1 Tbs. olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. ground cumin
  • 1 clove garlic, chopped
  • 1 16-oz. can cannellini beans or other white beans, rinsed and drained

Nutritional Information

Per TABLESPOON:

Calories 15
Protein 1g
Carbs 2g
Sodium 59mg
Fiber 1g
Sugar 1g
Your rating: 
Rate this Recipe 		| Save to MY RECIPES Remove from MY RECIPES

Log In + start saving recipes

Add a comment

Community

Your subscription includes
3 FREE digital recipe booklets featuring delicious Vegetarian Times recipes hand-picked by our editors.

YES! Please send me my 2 FREE trial issues of Vegetarian Times and my 3 FREE GIFTS!
Full Name
Address 1
Address 2
City
State
Zip Code
Email (req)
If I like it and decide to continue, I'll pay just $14.95, and receive a full one-year subscription (9 issues in all), a 67% savings off the newsstand price! If for any reason I decide not to continue, I'll write "cancel" on the invoice and owe nothing.
Offer valid in US only.
Canadian subscriptions | International subscriptions