Roasted Red Pepper and Cannellini Bean Dip

prep time:: 10 min

Makes 8 servings (serving size: 1/4 cup)

This Mediterranean-inspired appetizer offers a little extra protein, heart-healthy monounsaturated fat, and fiber. Serve with cut-up vegetables or toasted pita wedges.

ingredients

1/4 cup chopped fresh basil
1 teaspoon balsamic vinegar
1 (16-ounce) can cannellini beans, rinsed and drained
1 (7-ounce) bottle roasted red bell peppers, rinsed and
drained
1 large garlic clove
2 tablespoons extravirgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

directions

1
Place first 5 ingredients in a food processor; process until smooth. With processor on, slowly
2
add oil through food chute. Stir in salt and black pepper.

notes

CALORIES 62 (51% from fat); FAT 3.5g (sat 0.5g,mono 2.5g,poly 0.5g); PROTEIN 1.5g; CHOLESTEROL 0.0mg; CALCIUM 16mg; SODIUM 272mg; FIBER 1.5g; IRON 0.6mg; CARBOHYDRATE 5.9g

Source: Kim Franklin