White Bean Dip with Roasted Tomatoes and Green Peppers (Serving = 1/4 cup)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 47.2
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 203.2 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 4.8 g
- Protein: 3.1 g
View full nutritional breakdown of White Bean Dip with Roasted Tomatoes and Green Peppers (Serving = 1/4 cup) calories by ingredient
Number of Servings: 12
Ingredients
-
Goya Great Northern Beans - Dry, 1 cup)
Red Ripe Tomatoes, 2 medium whole
Green Bell Peppers, 0.75 cup (1 whole)
Basil, 12 leaves
Garlic, 5 clove
Olive Oil, 1 tbsp plus 1 tsp
balsamic vinegar, 1 tbsp
Salt, 1 tsp
Pepper, black, 1 tsp
Pepper, red or cayenne, 0.5 tsp
Garlic powder, 0.5 tsp
Mrs. Dash Original or Table Blend
Dry Basil (optional)
Directions
Make 12 - 1/4 cup servings
Soak white beans overnight in 3 cups of water with 1/2 of black pepper, cayenne, garlic powder and Mrs. Dash added. In the morning, rinse beans and put in a large saucepan with 2-3 cups of water, 1/2 tsp salt, and 1 tsp dried basil (optional). Bring to a boil, lower to a simmer, cover and allow to cook until tender. Drain, reserving 1/4 cup of liquid in case needed for dip.
Pre-heat over to 400 degrees Farenheit. Cut a small wedge around the to stem of the tomatoes. Pour liquid from tomatoes in to bean pot. Peel garlic, smash and divide between the tomatoes, stuffing them into the top holes. Coat small baking sheet and tomatoes with 1 tsp olive oil. (You can use cooking spray as well.) Put into over for 30 minutes. After 30 minutes, reduce oven to 250 degrees Farenheit for an additional 15 minutes. Remove from oven and allow to cool. Chop tomatoes and add to food processor with garlic.
While tomatoes are cooking, put green pepper on rack in over for 15-20 minutes. Remove from oven and allow to sweat in a paper bag. After 10-15 minutes, remove, peel skin and discord. Chop green pepper and add to food processor.
Roughly chop fresh basil and add to food processor.
Set food processor on pulse, adding olive oil, balsamic vinegar, herbs and spices. Add beans and process until smooth. If consistency is too thick, add a little of the reserve water as needed.
Chill and serve with tortilla or pita chips. This is also good as a spread for sandwiches and wraps.
Number of Servings: 12
Recipe submitted by SparkPeople user NFF4AEM.
Soak white beans overnight in 3 cups of water with 1/2 of black pepper, cayenne, garlic powder and Mrs. Dash added. In the morning, rinse beans and put in a large saucepan with 2-3 cups of water, 1/2 tsp salt, and 1 tsp dried basil (optional). Bring to a boil, lower to a simmer, cover and allow to cook until tender. Drain, reserving 1/4 cup of liquid in case needed for dip.
Pre-heat over to 400 degrees Farenheit. Cut a small wedge around the to stem of the tomatoes. Pour liquid from tomatoes in to bean pot. Peel garlic, smash and divide between the tomatoes, stuffing them into the top holes. Coat small baking sheet and tomatoes with 1 tsp olive oil. (You can use cooking spray as well.) Put into over for 30 minutes. After 30 minutes, reduce oven to 250 degrees Farenheit for an additional 15 minutes. Remove from oven and allow to cool. Chop tomatoes and add to food processor with garlic.
While tomatoes are cooking, put green pepper on rack in over for 15-20 minutes. Remove from oven and allow to sweat in a paper bag. After 10-15 minutes, remove, peel skin and discord. Chop green pepper and add to food processor.
Roughly chop fresh basil and add to food processor.
Set food processor on pulse, adding olive oil, balsamic vinegar, herbs and spices. Add beans and process until smooth. If consistency is too thick, add a little of the reserve water as needed.
Chill and serve with tortilla or pita chips. This is also good as a spread for sandwiches and wraps.
Number of Servings: 12
Recipe submitted by SparkPeople user NFF4AEM.