ROASTED PEPPER BEAN DIP

Roasted Pepper Bean Dip image

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.

Provided by Taste of Home

Time 20m

Yield 2-1/3 cups.

Number Of Ingredients 8

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

Steps:

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

Nutrition Facts : Calories 32 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 147mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges