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)
How to Make It
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.
I made this recipe years ago when it first appeared in Cooking Light and my husband and I both enjoyed it. It tastes a lot like those bean dips served at parties in the 70's so while it is not gourmet quality it does make for a good snack while making dinner.
I just made this dip and it is disgusting. I have read over the ingredients three times and the directions and I made it just as written. It tastes bland even with extra jalapenos added. I tried adding more of everything and it is still bad. I have put it in the fridge to set overnight hoping maybe the flavors will ripen??? Yuck.
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