Dip It Good
If you ever get tired of hummus (hard to believe bu I suppose it could happen eventually!), here's a great new recipe to try. This is a version of a recipe by Joy Bauer, which blends together roasted red peppers and pinto beans to form a delicious and creamy dip. It can be used for dipping vegetables, gluten free pita, or even as a sandwich spread.
Roasted Red Pepper Bean Dip
1 oz. roasted red pepper (about 1/2 a slice), patted dry
2.5 oz. pinto beans, drained and rinsed
1 tsp. grated Parmesan cheese
1 tbsp. low sodium chicken broth
2 tsp. nonfat greek yogurt
1/4 tsp. dried basil
1/8 tsp. garlic powder
salt & pepper
Place all ingredients in a small food processor. Blend until smooth (or desired consistency). Check seasonings, then enjoy!
* Are you in the mood for hummus now that I mentioned it? Check out my "Easy Entertaining" Post from August for the ultimate hummus recipe*