Roasted pepper & white bean dip

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Roasted pepper & white bean dip calories by ingredient

Number of Servings: 12


    1.5 oz navy beans (canned-rinsed/drained)
    5 small red peppers
    1 yellow pepper
    1 green pepper
    3 tbsp olive oil
    3 cloves roasted garlic
    1 tbsp parmesan cheese
    salt/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.

TAGS:  Snacks |