Roasted Red Pepper and Cannellini Bean Dip

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 62
  • Calories from fat: 51%
  • Fat: 3.5g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 1.5g
  • Carbohydrate: 5.9g
  • Fiber: 1.5g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 272mg
  • Calcium: 16mg

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

  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.
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.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roasted Red Pepper and Cannellini Bean Dip Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy