Spicy Roasted-Red Pepper-and-Bean Dip |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
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) |
Directions:
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.
|
|