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Source: Nestle® Very Best Meals

Roasted Red Pepper and White Bean Dip
A creamy dip with roasted red peppers and spicy jalapeno . A great addition to your next party.
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Serves: 3 cups
Prep Time: 10 minutes
Cook Time: 60 minutes
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1 jar roasted red bell peppers
1 can white beans
1 cup firm silken tofu
1/2 cup parsley leaves, fresh
2 tablespoon lime juice, fresh
1 tablespoon olive oil
3/4 teaspoon cumin, ground
2 clove garlic
1/2 teaspoon ORTEGA® Diced Jalapenos
1/2 teaspoon salt
1 package pita wedges*

COARSELY chop enough roasted bell peppers to equal ½ cup.

PLACE remaining bell peppers, beans, tofu, parsley, lime juice, olive oil, cumin, garlic, jalapeno 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.

*A 10-ounce bag of tortilla chips may be served rather than pita bread if chips are preferred.

Makes about 3½ cups.

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