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Spicy Roasted-Red Pepper-and-Bean Dip

Yield 2 1/2 cups (serving size: 1/4 cup)

Ingredients

  • 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)

Nutrition Information

  • calories 76
  • caloriesfromfat 27 %
  • fat 2.3 g
  • satfat 0.3 g
  • monofat 1.2 g
  • polyfat 0.6 g
  • protein 4.1 g
  • carbohydrate 10.2 g
  • fiber 1.2 g
  • cholesterol 0.0 mg
  • iron 1.2 mg
  • sodium 244 mg
  • calcium 28 mg

How to Make It

  1. 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.