Roasted Red Pepper and Cannellini Bean Dip
From Cooking Light magazine, delicious and nutritious.
Ingredients
- ¼ cup chopped fresh basil
- 1 tsp balsamic vinegar
- 1 16-oz can cannellini beans, drained and rinsed
- 1 7-oz bottle roasted red bell peppers, drained
- 1 large garlic clove
- 2 Tbsp extra-virgin olive oil
- ½ tsp salt
- ½ tsp freshly ground black pepper
Instructions
- Place first 5 ingredients in a food processor and process until smooth.
- With processor on, slowly add oil through food chute.
- Transfer mixture to a bowl and stir in salt and pepper.
- Serve with tortilla chips, pita chips or as a dip for vegetables.
Yield: 8 servings.
Calories: 62; Fat 3.5g (sat 0.5g, mono 2.5g, poly 0.5 g); Protein 1.5g; Fiber 1.5g; Sodium 272mg
