Mexican Recipes

Roasted Red Pepper and White Bean Dip

Ingredients

Ingredients 
1 jar (12 oz.) roasted red bell peppers, drained, divided 
1 can (15 oz.) white beans, drained 
1 cup firm silken tofu 
1/2 cup fresh parsley leaves 
2 tablespoons fresh lime juice 
1 tablespoon olive oil 
3/4 teaspoon ground cumin 
2 cloves garlic, peeled 
1/2 teaspoon ORTEGA Diced Jalapeños 
1/2 teaspoon salt 
Pita wedges or tortilla chips 

Instructions

Directions 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 wedges or tortilla chips.

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