Spicy Roasted-Red Pepper-And-Bean Dip

• 1 (7-ounce) bottle roasted red bell peppers, drained
• 1 cup reduced-fat firm silken tofu (about 6 ounces)
• 1/3 cup fresh parsley leaves
• 2 tablespoons lime juice
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 2 garlic cloves, crushed
• 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
• 1/2 teaspoon minced seeded jalapeno pepper
• Sliced jalapeno pepper (optional)

1. Chop bell peppers to measure 1/4 cup; set aside. Place remaining bell peppers, tofu, and the next 7 ingredients (tofu through beans) in a food processor, and process until smooth. Spoon mixture into a bowl; stir in reserved 1/4 cup bell peppers and minced jalapeno. Cover and chill. Garnish with a sliced jalapeno, if desired.

red bell peppers, silken, parsley, lime juice, extravirgin olive oil, salt, ground cumin, garlic, cannellini beans, pepper, pepper

Taken from www.myrecipes.com/recipe/spicy-roasted-red-pepper-and-bean-dip (may not work)