(Holiday appetizer) Roasted Red Pepper and White Bean Dip

[Guest guest]

Roasted Red Pepper and White Bean Dip

 

1 12 ounce jar roasted red bell peppers, drained,

divided use

1 15 ounce can white beans, drained

1 cup firm silken tofu

1/2 cup fresh parsley leaves

2 tablespoons fresh lime juice

1 tablespoon olive oil

3/4 teaspoon ground cumin

2 cloves garlic, peeled

1 teaspoon diced jalapenos

1/2 teaspoon salt

1 16 ounce package pita wedges

 

Coarsely chop enough roasted bell peppers to equal 1/2

cup.

Place remaining bell peppers, beans, tofu, parsley,

lime juice, olive oil, cumin, garlic, jalapeños and

salt in food processor; cover. Process until smooth.

Stir in chopped bell peppers. Refrigerate for about 1

hour before serving. Serve with pita wedges or

tortilla chips.

Yields 3 1/2 cups.

 

 

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