Roasted Red Pepper and Bean Dip

Name: Roasted Red Pepper and Bean Dip Recipe
Yield: 8
Ingredients: * 1/4 cup chopped fresh basil; * 1 teaspoon balsamic vinegar; * 1 (16-ounce) can kidney beans rinsed and drained; * 1 (7-ounce) bottle roasted red bell peppers rinsed and drained; * 1 large garlic clove; * 2 tablespoons extravirgin olive oil; * 1/2 teaspoon salt; * 1/2 teaspoon freshly ground black pepper

Number of Servings: 8

Ingredients

* 1/4 cup chopped fresh basil * 1 teaspoon balsamic vinegar * 1 (16-ounce) can kidney beans, rinsed and drained * 1 (7-ounce) bottle roasted red bell peppers, rinsed and drained * 1 large garlic clove * 2 tablespoons extravirgin olive oil * 1/2 teaspoon salt * 1/2 teaspoon freshly ground black pepper

Directions

Place first 5 ingredients in a food processor; process until smooth. With processor on, slowly add oil through food chute. Stir in salt and black pepper.

Number of Servings: 8

Recipe submitted by SparkPeople user NANECZKA.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 97.0
Total Fat: 4.0 g
Cholesterol: 0.0 mg
Sodium: 278.7 mg
Total Carbs: 13.5 g
Dietary Fiber: 2.5 g
Protein: 2.7 g

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