Snack

Roasted pepper and white bean dip is for Snack.

Roasted pepper and white bean dip takes 15 minutes to prepare.

Roasted pepper and white bean dip takes 30 minutes to cook.

Roasted pepper and white bean dip makes 12 servings.

The ingredients for Roasted pepper and white bean dip are:

1.5 oz navy beans (canned-rinsed/drained)
5 small red peppers
1 yellow pepper
1 green pepper
3 tbsp olive oil
3 cloves roasted garlic
1 tbsp parmesan cheese
salt/pepper to taste

Here is how you make Roasted pepper and white bean dip:

slice peppers in half, plan skin side up on a baking pan and roast, covered with aluminum foil, for about 30 minutes. Once cooled, peel the skin off.Rinse and drain 1 can of navy beans (such as Bush's). Put all ingredients into a food processor and pulverize until it's a thick, paste consistency.Uses: dip for veggies or crisps, on bruschetta, or as a spread on a sandwich.1 serving = 1/4 cupNumber of Servings: 12Recipe submitted by SparkPeople user NICA717.

The nutritional information for Roasted pepper and white bean dip is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 82.8

• Total Fat: 3.8 g
• Cholesterol: 0.3 mg
• Sodium: 9.2 mg
• Total Carbs: 10.5 g
• Dietary Fiber: 3.6 g
• Protein: 2.7 g