Recipe: Roasted Red Pepper Dip
Prep Time: 5 min.
Total Servings: 7
Makes 1 3/4 cups. Each serving is 4 tbsp or 1/4 cup.
Nutrition Facts
Carbs 10g
Protein 3g
Fat 4.4g
Ingredients
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
Instructions
- 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.
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