Roasted pepper & white bean dip
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1.5 oz navy beans (canned-rinsed/drained)5 small red peppers1 yellow pepper1 green pepper3 tbsp olive oil3 cloves roasted garlic1 tbsp parmesan cheesesalt/pepper to taste
slice peppers in half, plan skin side up on a baking pan and roast, covered with aluminum foil, for about 30 minutes. Once cooled, peel the skin off.
Rinse and drain 1 can of navy beans (such as Bush's).
Put all ingredients into a food processor and pulverize until it's a thick, paste consistency.
Uses: dip for veggies or crisps, on bruschetta, or as a spread on a sandwich.
1 serving = 1/4 cup
Number of Servings: 12
Recipe submitted by SparkPeople user NICA717.
Rinse and drain 1 can of navy beans (such as Bush's).
Put all ingredients into a food processor and pulverize until it's a thick, paste consistency.
Uses: dip for veggies or crisps, on bruschetta, or as a spread on a sandwich.
1 serving = 1/4 cup
Number of Servings: 12
Recipe submitted by SparkPeople user NICA717.
Nutritional Info Amount Per Serving
- Calories: 82.8
- Total Fat: 3.8 g
- Cholesterol: 0.3 mg
- Sodium: 9.2 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 3.6 g
- Protein: 2.7 g
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