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Roasted Red Pepper and White Bean Dip

Ingredients

  • 1 jar (12 ounces) roasted red bell peppers, drained, divided
  • 1 can (15 ounces) white beans, rinsed and drained
  • 1 cup firm silken tofu
  • 1/2 cup fresh parsley leaves
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 3/4 teaspoon ground cumin
  • 2 cloves garlic, peeled
  • 1/2 teaspoon diced jalapeños
  • 1/2 teaspoon salt
  • Pita bread or tortilla chips
  1. COARSELY chop enough roasted bell peppers to equal 1/2 cup.
  2. PLACE remaining bell peppers, beans, tofu, parsley, lime juice, olive oil, cumin, garlic, jalapeños, and salt in food processor; cover. Process until smooth. Stir in chopped bell peppers. Refrigerate for about 1 hour before serving. Serve with pita bread or tortilla chips.

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