* Exported from MasterCook *
Roasted Red Pepper and Cannellini Bean Dip
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs
Amount Measure Ingredient -- Preparation Method
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1/4 cup chopped fresh basil
1 teaspoon balsamic vinegar
16 ounces cannellini beans -- (1 can) rinsed and drained
7 ounces roasted red bell peppers -- (1 bottle) rinsed and drained
1 large garlic clove
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 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.
Yield: 8 servings (serving size: 1/4 cup)
CALORIES 62 (51% from fat); FAT 3.5g (sat 0.5g,mono 2.5g,poly 0.5g); IRON 0.6mg; CHOLESTEROL 0.0mg; CALCIUM 16mg; CARBOHYDRATE 5.9g; SODIUM 272mg; PROTEIN 1.5g; FIBER 1.5g
This Mediterranean-inspired appetizer offers a little extra protein, heart-healthy monounsaturated fat, and fiber. Serve with cut-up vegetables or toasted pita wedges.
Cuisine:
"Mediterranean"
Source:
"Cooking Light, JANUARY 2007"
S(Formatted by Chupa Babi):
"Jan 2012"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 227 Calories; 4g Fat (15.1% calories from fat); 14g Protein; 36g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 143mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat.
Nutr. Assoc. : 0 0 0 904752 0 0 0 0
