Spicy Roasted-Red Pepper-and-Bean Dip

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2 1/2 cups (serving size: 1/4 cup)


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1 (7-ounce) bottle roasted red bell peppers, drained
1 cup reduced-fat firm silken tofu (about 6 ounces)
1/3 cup fresh parsley leaves
2 tablespoons lime juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 garlic cloves, crushed
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 teaspoon minced seeded jalapeño pepper
Sliced jalapeño pepper (optional)


Chop bell peppers to measure 1/4 cup; set aside. Place remaining bell peppers, tofu, and the next 7 ingredients (tofu through beans) in a food processor, and process until smooth. Spoon mixture into a bowl; stir in reserved 1/4 cup bell peppers and minced jalapeno. Cover and chill. Garnish with a sliced jalapeño, if desired.

Created date

September 1998

Nutritional Information

Calories 76
Caloriesfromfat 27 %
Fat 2.3 g
Satfat 0.3 g
Monofat 1.2 g
Polyfat 0.6 g
Protein 4.1 g
Carbohydrate 10.2 g
Fiber 1.2 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 244 mg
Calcium 28 mg