Roasted Red Pepper and Bean Dip
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Roasted Red Pepper and Bean Dip calories by ingredient
Introduction
Serve with cut-up vegetables or toasted pita wedges. Serve with cut-up vegetables or toasted pita wedges.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.
Number of Servings: 8
Recipe submitted by SparkPeople user NANECZKA.