Roasted Red Pepper and Cannellini Bean Dip

Roasted Red Pepper and Cannellini Bean Dip Recipe
Randy Mayor
This Mediterranean-inspired appetizer offers a little extra protein, heart-healthy monounsaturated fat, and fiber. Serve with cut-up vegetables or toasted pita wedges.

Yield:

8 servings (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 62
Caloriesfromfat 51 %
Fat 3.5 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.5 g
Protein 1.5 g
Carbohydrate 5.9 g
Fiber 1.5 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 272 mg
Calcium 16 mg

Ingredients

1/4 cup chopped fresh basil
1 teaspoon balsamic vinegar
1 (16-ounce) can cannellini beans, rinsed and drained
1 (7-ounce) bottle roasted red bell peppers, rinsed and drained
1 large garlic clove
2 tablespoons extravirgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preparation

Place first 5 ingredients in a food processor; process until smooth. With processor on, slowly add oil through food chute. Stir in salt and black pepper.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Liz Zack,

Cooking Light

January 2007
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