Healthy Holiday Recipes, Recipes

Recipe: Roasted Red Pepper Dip

Posted October 30, 2024

Prep Time: 5 min.
Total Servings: 7

Makes 1 3/4 cups. Each serving is 4 tbsp or 1/4 cup.

Carbs 10g
Protein 3g
Fat 4.4g

15 oz Cannellini or white kidney beans canned no salt added

7 oz Roasted red pepper from can or jar

¹/₄ cup Basil fresh or raw herb

1 clove Garlic raw

1 tsp Balsamic Vinegar

2 tablespoon Olive or extra virgin olive oil

¹/₂ tsp Salt

¹/₂ tsp Pepper black

Rinse cannellini beans and drain well.
Drain liquid off roasted red peppers.
Peel garlic clove.
Place all ingredients in food processor and blend until smooth. Enjoy!
Tips:
This is an excellent dip for crackers, raw vegetables and can be used as a sandwich spread. To reduce sodium, use less salt.