Recipe: Summer Roasted Red Pepper and Bean Dip

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Summer Roasted Red Pepper & Bean Dip

By MetroHealth

This Mediterranean-inspired appetizer offers protein, heart-healthy monounsaturated fat, and fiber — a great alternative to high-fat, high-sodium dips. Serve with cut-up vegetables or toasted pita wedges.              


  • 1/4 cup chopped fresh basil
  • 1 tsp. balsamic vinegar
  • 1 (16-ounce) can white beans, rinsed and drained
  • 1 (7-ounce) bottle roasted red bell peppers, rinsed and drained
  • 1 large garlic clove
  • 2 TBSP. extra virgin olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper


Place first five ingredients in a food processor; process until smooth.

With processor on, slowly add oil through food chute.

Stir in salt and black pepper to taste.

Yield: 8 servings (serving size: 1/4 cup).                  

Nutritional Information

Calories: 62 (51% from fat); Fat: 3.5g (sat 0.5g, mono 2.5g, poly 0.5g); Protein: 1.5g; Carbohydrate: 5.9g; Fiber: 1.5g; Cholesterol: 0.0mg; Iron: 0.6mg; Sodium: 272mg; Calcium: 16mg

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