White bean & red pepper dip with bread
A super-speedy dip; great for a light lunch or put it in a sealed tub and take to work.
Cannellini Beans, cooked
410 g, in water
Sweet piquante peppers
Low Fat Soft Cheese
1 clove(s), crushed
1 tablespoon(s), snipped
1 portion(s), medium, sliced, to serve
1 medium, sliced, to serve
- Drain the cannellini beans in the sieve then tip them into a blender. Add the roasted red pepper, soft cheese, garlic and few snipped fresh chives, reserving some for the garnish, and season then blitz in a blender until smooth.
- Garnish with snipped chives and sprinkle over some black pepper. Serve with fresh vegetable crudités of your choice.