Spicy Roasted-Red Pepper-and-Bean Dip

2 Reviews
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Yield
2 1/2 cups (serving size: 1/4 cup)
September 1998
RECIPE BY Cooking Light

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)

Nutritional Information

  • Calories 76
  • Caloriesfromfat 27%
  • Fat 2.3g
  • Satfat 0.3g
  • Monofat 1.2g
  • Polyfat 0.6g
  • Protein 4.1g
  • Carbohydrate 10.2g
  • Fiber 1.2g
  • Cholesterol 0.0mg
  • Iron 1.2mg
  • Sodium 244mg
  • Calcium 28mg

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.

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