ARTICHOKE BEAN DIP WITH ROASTED RED PEPPERS

Keep this dip on hand for an easy snack with your favorite veggies. Makes 12 servings Active Time: 20 minutes Course: Snacks Total Time: 20 minutes Ingredients 1 19-ounce can cannellini beans (white kidney beans), rinsed and drained 1 14-ounce can artichoke hearts, drained ½ cup extra-virgin olive oil 3 tablespoons lemon juice 2-3 cloves garlic, quartered ½ teaspoon coarse sea salt or kosher salt ½ teaspoon cayenne pepper ½ cup roasted red pepper strips 1 tablespoon snipped fresh basil Preparation 1. Combine beans, artichokes, oil, lemon juice, garlic, salt and cayenne in a food processor. Cover and process until almost smooth, scraping sides of the bowl as necessary. Transfer to a serving bowl. Cover; let stand at room temperature until ready to serve (up to 2 hours). Or cover and chill up to 24 hours. Let stand at room temperature about 1 hour before serving. 2. To serve, sprinkle lightly with additional salt. Top with roasted red pepper strips and basil. Serve with crackers, baguette slices or pita chips. Nutrition Per Serving: 76 calories; 8 g carbohydrates; 5 g fat (1 g sat, g mono); 3 g protein; 0 mg cholesterol; 3 g dietary fiber; 84 mg potassium; 207 mg sodium. Nutrition bonus: 11 mg Vitamin C, 20 mg Calcium, 1 mg Iron, 49 IU Vitamin A

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Combine beans, artichokes, oil, lemon juice, garlic, salt and cayenne in a food processor. Cover and process until almost smooth, scraping sides of bowl as necessary. Transfer to a serving bowl. Cover; let stand at room temperature until ready to serve (up to 2 hours). Or cover and chill up to 24 hours. Let stand at room temperature about 1 hour before serving.

Step 2

2. To serve, sprinkle lightly with additional salt. Top with roasted red pepper strips and basil. Serve with crackers, baguette slices or pita chips.

Step 3

Nutrition Per Serving: 76 calories; 8 g carbohydrates; 5 g fat (1 g sat, g mono); 3 g protein; 0 mg cholesterol; 3 g dietary fiber; 84 mg potassium; 207 mg sodium. Nutrition bonus: 11 mg Vitamin C, 20 mg Calcium, 1 mg Iron, 49 IU Vitamin A