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...
Directions Place all ingredients in a food processor or blender; cover and process until smooth. Transfer to a bowl. Refrigerate until serving. Yield: 2-1/3 cups. Originally published as Roasted...
- Yield: 18 servings
- Cooking time: 45 Min
- Publisher: Tasteofhome.com
- 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
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