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Roasted Red Pepper and Cannellini Bean Dip

Randy Mayor
Yield 8 servings (serving size: 1/4 cup)
This Mediterranean-inspired appetizer offers a little extra protein, heart-healthy monounsaturated fat, and fiber. Serve with cut-up vegetables or toasted pita wedges.

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

Nutrition 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

How to Make It

  1. 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.

Cook's Notes

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.