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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 18 |
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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 Ecos of Hartland, Wisconsin. The CW test kitchen recommends serving this dip with fresh vegetables, pita bread or reduced-fat crackers. Ingredients:
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 |
Directions:
1. 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.
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