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A creamy dip with roasted red peppers and spicy jalapeños. A great addition to your next party.

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 ORTEGA® Diced Jalapeños
1/2 teaspoon salt
1 (16-ounce) package pita wedges*

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 wedges or tortilla chips.

Makes 3 1/2 cups.

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

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