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Roasted Pepper Bean Dip (tofu)




Source of Recipe


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Roasted Pepper Bean Dip (tofu)

Country Woman November/December 2005
Not yet rated.
Exchanges
Prep/Total Time: 20 min.
Yield: 2-1/3 cups. - 18 servings (2 Tblsp. ea.)

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

2 tablespoons dip equals 32 calories, trace fat (trace saturated fat), 0 cholesterol, 147 mg sodium, 5 g carbohydrate, 1 g fiber, 2 g protein. ++++ Diabetic Exchange: 1 vegetable.