Roasted Red Pepper and Cannellini Bean Dip

From Cooking Light magazine, delicious and nutritious.
- Terry

INGREDIENTS

¼ cup chopped fresh basil
1 tsp balsamic vinegar
1 16-oz can cannellini beans, rinsed and drained
1 7-oz bottle roasted red bell peppers, rinsed and 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. Stir in salt and pepper.

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