January 2013 Recipe - Roasted Red Pepper and Cannellini Bean Dip

This Mediterranean-inspired appetizer offers a little extra protein, heart-healthy monounsaturated fat, and fiber. Serve with cut-up vegetables or toasted pita wedges.

INGREDIENTS

1/4 cup chopped fresh basil
1 teaspoon balsamic vinegar
1 (16-ounce) can cannellini beans, rinsed and drained
1 (7-ounce) bottle roasted red bell peppers, rinsed and drained
1 large garlic clove
2 tablespoons extravirgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

• DIRECTIONS
  Place first 5 ingredients in a food processor; process until smooth. With processor on, slowly add oil through food chute. Stir in salt and black pepper.
  
  NUTRITION
  
  Calories 62
  Fat 3. 5 g
  Fiber 1.5 g
  Protein 1.5 g
  Sodium 272 mg
  Calcium 16 mg
  
  Recipe Courtesy of Cooking Light