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Roasted Pepper Bean Dip

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.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    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

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.

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