Spicy Roasted Red Pepper and Bean Dip

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Spicy Roasted Red Pepper and Bean Dip

 

1 7 1/2 ounces bottle roasted red capsicum, drained

1 cup reduced-fat firm silken tofu

1/3 cup fresh parsley leaves

2 tablespoons lime juice

1 tablespoon extra-virgin olive oil

1/2 teaspoon salt

1/2 teaspoon ground cumin

2 garlic cloves, crushed

1 17.6 ounce can cannellini beans or other white beans, rinsed and drained

1/2 teaspoon minced seeded jalapeno pepper

sliced jalapeno pepper, optional

 

Chop red capsicum to measure 1/4 cup; set aside. Place remaining capsicum,

tofu, and the next 7 ingredients (tofu through beans) in a food processor, and

process until smooth. Spoon mixture into a bowl; stir in reserved 1/4 cup

capsicum and minced jalapeno. Cover and chill. Garnish with a sliced jalapeno,

if desired.

 

 

 

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