Roasted Bell Pepper & Bean Dip
Yield
6 servingsPrep
8 minCook
0 minReady
12 minLow 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 |
|
6 | ounces |
tofu
light firm silken, about 6 ounces |
|
½ | cup |
cilantro
|
|
2 | tablespoons |
lime juice
|
|
1 ½ | tablespoons |
olive oil
|
|
½ | teaspoon |
salt
|
|
1 | teaspoon |
cumin
or to taste |
|
2 | cloves |
garlic
or to taste |
|
16 | ounces |
beans
any kind of white beans, rinsed and drained |
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 |
|
173.4 | ml/g |
tofu
light firm silken, about 6 ounces |
|
118 | ml |
cilantro
|
|
3E+1 | ml |
lime juice
|
|
23 | ml |
olive oil
|
|
2.5 | ml |
salt
|
|
5 | ml |
cumin
or to taste |
|
2 | cloves |
garlic
or to taste |
|
462.4 | ml/g |
beans
any kind of white beans, rinsed and drained |
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.