Roasted Red Pepper and Cannellini Bean Dip

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

  • ¼ 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

  • ½ teaspoon salt

  • ½ teaspoon freshly ground black pepper

  • Place first 5 ingredients in a food processor; process until smooth. With processor on, slowly

  • add oil through food chute. Stir in salt and black pepper.

Roasted Red Pepper and Cannellini Bean Dip photo

PREP TIME: 10 min

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

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