Roasted Red Pepper and White Bean Dip

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 175.1
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 549.0 mg
  • Total Carbs: 33.4 g
  • Dietary Fiber: 8.9 g
  • Protein: 11.7 g

View full nutritional breakdown of Roasted Red Pepper and White Bean Dip calories by ingredient


Introduction

Nice for dipping vegies or baked pita chips. Good to spread on a whole wheat tortilla topped with grilled vegies for a great wrap.

Makes three (3) 1/2-cup servings. Nice for dipping vegies or baked pita chips. Good to spread on a whole wheat tortilla topped with grilled vegies for a great wrap.

Makes three (3) 1/2-cup servings.
Number of Servings: 3

Ingredients

    19 oz. can Progresso Cannellini White Kidney Beans

    1 Tbs Juice - Real Lemon, Lemon Juice

    1 Tbs Garlic, minced (ready to use)

    1/4 of 1 pepper roasted red pepper, Mt Olive, jarred, ( about 30 g)

    1 tsp Cumin seed

    1 tsp Onion powder

    1 Tbsp Parsley, dried

    1 tsp Pepper, black,

Directions

Put all ingredients into food processor and pulse until smooth. Add vegetable broth if too thick.

Serving Size: 3 servings, 1/2 cup each

Number of Servings: 3

Recipe submitted by SparkPeople user SHASTABABEE.