Roasted Pepper Bean Dip

Name: Roasted Pepper Bean Dip
Prep time: 20 min
Total time: 20 min
Yield: 2-1/3 cups.
Ingredients: 1 can (19 ounces) cannellini beans, rinsed and drained; 1 cup silken firm tofu; 1/2 cup roasted sweet red peppers; 1/3 cup minced fresh parsley; 2 tablespoons lime juice; 1/2 teaspoon garlic salt; 1/2 teaspoon seasoned pepper; 1/4 teaspoon salt

Cannellini (white kidney beans) and tofu give body to this festive dip without added fat. "If you have never tried tofu, this is a tasty way to introduce it," explains recipe developer Jean Ecos of Hartland, Wisconsin. The CW test kitchen recommends serving this dip with fresh vegetables, pita bread or reduced-fat crackers.

Ingredients

1 can (19 ounces) cannellini beans, rinsed and drained
1 cup silken firm tofu
1/2 cup roasted sweet red peppers
1/3 cup minced fresh parsley
2 tablespoons lime juice
1/2 teaspoon garlic salt
1/2 teaspoon seasoned pepper
1/4 teaspoon salt

Directions

Place all ingredients in a food processor or blender; cover and process until smooth. Transfer to a bowl. Refrigerate until serving.

Nutrition Facts

2 tablespoons: 32 calories, 0 fat (0 saturated fat), 0 cholesterol, 147mg sodium, 5g carbohydrate (0 sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 vegetable.

Originally published as Roasted Pepper Bean Dip in Country Woman November/December 2005