Roasted Bell Pepper and Bean Dip
175
This simple and tasty dip, you can serve with pita chips or any kind of fresh vegies.
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.
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?
Tweiner
Soooo vegan!
almost 10 years ago