Prep: 10 Mins
A great hors d'oeuvre for holiday entertaining!

Roasted Red Pepper and White Bean Dip


  • 1 can (15 oz.) white beans,rinsed and drained
  • 1 jar B&G Roasted Red Peppers, drained and divided
  • 1 cup silken tofu, firm
  • 1/2 cup parsley leaves, fresh
  • 2 tbls. lime juice, fresh
  • 1 tablespoon olive oil
  • 3/4 tsps. ground cumin
  • 2 cloves garlic, peeled
  • 1/2 teaspoon ORTEGA Diced Jalape


COARSELY chop enough roasted bell peppers to equal 1/2 cup.

PLACE remaining bell peppers, beans, tofu, parsley, lime juice, olive oil, cumin, garlic, jalapeños, and salt in food processor; cover. Process until smooth. Stir in chopped bell peppers. Refrigerate for about 1 hour before serving. Serve with pita bread or tortilla chips.
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