Search
by Ingredient

Roasted Bell Pepper & Bean Dip

StarStarStarStarHalf star

Your rating

Roasted Bell Pepper and Bean Dip

This simple and tasty dip, you can serve with pita chips or any kind of fresh vegies.

 

Yield

6 servings

Prep

8 min

Cook

0 min

Ready

12 min
Low Cholesterol, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
7 ounces roasted red bell peppers
1 jar, drained and chopped or you can roast by your own
Camera
6 ounces tofu
light firm silken, about 6 ounces
Camera
½ cup cilantro
Camera
2 tablespoons lime juice
Camera
1 ½ tablespoons olive oil
Camera
½ teaspoon salt
Camera
1 teaspoon cumin
or to taste
Camera
2 cloves garlic
or to taste
Camera
16 ounces beans
any kind of white beans, rinsed and drained
Camera

Ingredients

Amount Measure Ingredient Features
202.3 ml/g roasted red bell peppers
1 jar, drained and chopped or you can roast by your own
Camera
173.4 ml/g tofu
light firm silken, about 6 ounces
Camera
118 ml cilantro
Camera
3E+1 ml lime juice
Camera
23 ml olive oil
Camera
2.5 ml salt
Camera
5 ml cumin
or to taste
Camera
2 cloves garlic
or to taste
Camera
462.4 ml/g beans
any kind of white beans, rinsed and drained
Camera

Directions

Reserve ¼ cup roasted peppers, and set aside.

Place remaining peppers in food processor.

Add all other ingredients, process until smooth.

Spoon mixture into a medium bowl, and stir in reserved chopped peppers.

Serve chilled or at room temperature.



* not incl. in nutrient facts Arrow up button

Comments


Tweiner

Soooo vegan!

 

 

Nutrition Facts

Serving Size 123g (4.3 oz)
Amount per Serving
Calories 14737% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 543mg 23%
Total Carbohydrate 7g 7%
Dietary Fiber 5g 21%
Sugars g
Protein 14g
Vitamin A 9% Vitamin C 34%
Calcium 16% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 
More health news

Email this recipe