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Randy Mayor Photo by: Randy Mayor

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.

Cooking Light JANUARY 2007

  • Yield: 8 servings (serving size: 1/4 cup)

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.

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
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Roasted Red Pepper and Cannellini Bean Dip recipe

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