Roasted Pepper and Bean Dip

2 1/2 cups


  • 1 (7-ounce) jar roasted red bell peppers, drained and chopped
  • 1 cup light firm silken tofu (about 6 ounces)
  • 1/3 cup cilantro leaves
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 clove garlic, chopped
  • 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained

Preparation: Reserve 1/4 cup roasted red peppers and set aside. Place remaining peppers in food processor. Add all other ingredients and process until smooth.

Spoon mixture into small bowl and stir in reserved chopped peppers. Serve chilled or at room temperature.

Serv. Size: 1 tablespoon

Amount Per Serving

Cals: 15 From Fat: na

Total Fat: .5g

Cholesterol: 0mg

Sodium: 59mg

Total Carb: 2g

Dietary Fiber: <1g Sugars: <1g Protein: 1g