Roasted Red Pepper and White Bean Dip Recipe

A creamy dip with roasted red peppers and spicy jalapeños. A great addition to your next party. Look for roasted red bell peppers in the vegetable aisle or produce section of your supermarket.

Roasted Red Pepper and White Bean Dip

1 (12-ounce) jar roasted red bell peppers, drained - divided use 1 (15-ounce) can white beans, 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 1 (16-ounce) package pita wedges*

Coarsely chop enough roasted bell peppers to equal 1/2 cup.
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 wedges or tortilla chips.

Makes 6 servings.

Estimated Times:
Preparation Time: 15 mins
Cooking Time:
Cooling Time: 1 hr refrigerating

*A 10-ounce bag of tortilla chips may be served rather than pita bread if chips are preferred.

Nutritional Information Per Serving (1/6 of recipe): Calories: 160 Total Fat: 4.5 g Saturated Fat: 0.5 g Cholesterol: 0 mg Sodium: 420 mg Carbohydrates: 23 g Dietary Fiber: 1 g Sugars: 2 g Protein: 8 g

Recipe and photograph are the property of Nestlé® & Meals.com, used with permission.