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Roasted Bell Pepper and Bean Dip

 
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This simple and tasty dip, you can serve with pita chips or any kind of fresh vegies.

Yield

6

servings

Prep

8

min

Cook

0

min

Ready

12

min

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

7 ounces roasted red bell peppers
1 jar, drained and chopped or you can roast by your own
6 ounces tofu
light firm silken, about 6 ounces
½ cup cilantro
2 tablespoons lime juice
1 ½ tablespoons olive oil
½ teaspoon salt
1 teaspoon cumin
or to taste
2 cloves garlic
or to taste
16 ounces beans
any kind of white beans, rinsed and drained

Directions

Reserve ¼ cup roasted peppers, and set aside.

Place remaining peppers in food processor.

Add all other ingredients, process until smooth.

Spoon mixture into a medium bowl, and stir in reserved chopped peppers.

Serve chilled or at room temperature.

 

* not incl. in nutrient facts

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Comments

Tweiner
Davis
 over 8 years ago

Soooo vegan!

Nutrition Facts

Serving Size 123g (4.3 oz)
Amount per Serving
Calories 14737% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 543mg 23%
Total Carbohydrate 7g 7%
Dietary Fiber 5g 21%
Sugars g
Protein 14g
Vitamin A 9% Vitamin C 34%
Calcium 16% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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