Roasted Red Pepper Bean Dip

You know what one of my biggest vices is? Chips and dip. Oh how I love chips and dip. Especially that perfect regular potato chip with a tasty homemade french onion dip. Tortilla chips with a roasted red pepper dip are another favoured combination. I was introduced to that naughty combination by a friend when I was living in Halifax. Good times. Good thing too since it opens the door to this healthier alternative for me. Instead of picking up a calorie and fat laden treat from the store I just whip this bad boy together in a minute or so and enjoy! It’s so full of fibre I have actually used it as a light lunch on occasion. Such a filling snack!

  • 1/4 cup chopped fresh basil
  • 1 tsp balsamic vinegar
  • 1 (19 ounce) can white kidney beans, drained
  • 7 ounces of roasted red peppers (if from a jar, drain)
  • 1 garlic clove
  • 1/2 tsp sea salt
  • 1/2 tsp ground pepper
  1. Place all the ingredients in a food processor or blender. Blend until smooth.

Makes 8 servings about 1/4 cup each. Each serving contains 84 calories, .4 grams of fat and 6.2 grams of fibre. Served with toasted whole wheat pita wedges or veggies this snack is absolutely a complete craving buster. I highly recommend this for lunches too. That high fibre content makes me feel so full I usually just have that, some pita, and some veggies then call it a day.

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