麻豆视频

This creamy dip is a great way to add legumes (and protein and fiber!) to your diet. It is a healthier alternative to sour cream- based dips. Serve with vegetables and whole wheat pita bread wedges for a colorful appetizer.

Yields:

• 2-1/2 cups

Ingredients:

• 1 jar (12 oz) roasted red peppers, drained
• 1 can (15 oz) white beans, rinsed and drained
• 10 marinated sun-dried tomato halves, drained, coarsely chopped
• 2 garlic cloves, chopped
• 3 Tbsp plain Greek yogurt
• 1 tsp dry oregano
• 1 tsp ground cumin
• 1/4 tsp. ground chili powder
• Salt and freshly ground black pepper, to taste

Instructions:

1. Place roasted red peppers in food processor or blender and pur茅e.

1. Add white beans, sun-dried tomatoes, garlic, Greek yogurt, oregano, cumin and chili powder.
2. Process to a smooth pur茅e.
3. Season to taste with salt and pepper. Dip tastes best if it is chilled 1 hour before serving.
4. Store up to 3 days, tightly covered, in the refrigerator.

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