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Roasted Bell Pepper & Bean Dip

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Roasted Bell Pepper and Bean Dip

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

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

Amount Measure Ingredient Features
202.3 ml/g roasted red bell peppers
1 jar, drained and chopped or you can roast by your own
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173.4 ml/g tofu
light firm silken, about 6 ounces
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118 ml cilantro
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3E+1 ml lime juice
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23 ml olive oil
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2.5 ml salt
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5 ml cumin
or to taste
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2 cloves garlic
or to taste
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462.4 ml/g beans
any kind of white beans, rinsed and drained
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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 Arrow up button

Comments


Tweiner

Soooo vegan!

 

 

Nutrition Facts

Serving Size 123g (4.3 oz)
Amount per Serving
Calories 14737% 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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