Roasted Red Pepper and White Bean Dip

Category : Snacks & Hor d'oeuvres

Author : david

Hits : 4984

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Date : 18/03/2001


1 jar (12 oz) roasted red bell peppers, drained, divided
1 can (15 oz) white beans, drained
1 cup firm silken tofu
1/2 cup fresh parsley leaves
2 tbsp fresh lime juice
1 tbsp olive oil
3/4 tsp ground cumin
2 cloves garlic, peeled
1/2 tsp Diced Jalapenos
1/2 tsp salt
Pita wedges or tortilla chips


COARSELY chop enough roasted bell peppers to equal 1/2 cup.

PLACE remaining bell peppers, beans, tofu, parsley, lime juice, olive oil, cumin, garlic, jalapenos and salt in food processor; cover. Process until smooth. Stir in chopped bell peppers.

Refrigerate for about 1 hour before serving.

Serve with pita wedges or tortilla chips.

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