Feelin' dippy...White Bean and Red Pepper Dip

Beans and red peppers - two of my favorite things. So, I expected to like this recipe. And let me say - I didn't hate it, exactly. But there was just too much lemon juice in it. And it made a little too much for just one person. On the bright side - I did get to eat more of the yummy wheat pitas. So - to damn with faint praise - I didn't want it immediately in the trash, but it doesn't work well as a repeat, so it's not for me.


* Exported from MasterCook *

White Bean and Red Pepper Dip

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1 1/2 cups canned white beans -- drained
1/3 cup roasted red peppers
1 garlic clove -- minced or pressed
2 tablespoons lemon juice -- to taste
2 tablespoons chopped fresh parsley
salt and pepper -- to taste

Combine the beans, roasted peppers, garlic, and 2 tablespoons of the lemon juice in a food processor and puree until smooth. Stir in the parsley and add salt and pepper to taste. Add more lemon juice, if you like, and whirl for a few moments until just combined. Chill for at least 30 minutes to allow the flavors to meld.

Source:
"CL 09/02"

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Per Serving (excluding unknown items): 242 Calories; 1g Fat (2.3% calories from fat); 15g Protein; 46g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 13mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit.


Nutr. Assoc. : 0 0 0 0 0 0