Roasted Red Pepper Bean Dip


Serve with cut up celery, carrots, cauliflower and other fresh vegetables for a low calorie Mediterranean-inspired snack or appetizer.

1/3 cup chopped fresh basil

1 tablespoon balsamic vinegar

1 (16-ounce) can garbanzo beans, rinsed and drained well

1 (7-ounce) bottle roasted red bell peppers, rinsed and drained, patted dry

2 large garlic cloves, peeled

2 teaspoons fresh lemon juice

1 1/2 tablespoons extravirgin olive oil

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper



Pat the red peppers dry with paper towels. Place first 6 ingredients in a food processor; process until smooth. With processor on, slowly add oil through food chute. Stir in salt and black pepper.

Per ¼ cup dip: 80 calories, 3.5 grams fat, fiber 1.5 grams

Barbra Crumpacker, RD, LD, Cookalulu

January 2013
WSWG TV 415 Pine Avenue Suite 100 Albany, GA 31701
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