Red Pepper Bean Spread (For Two)

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Meal Items

sweet red pepper(s)

1 small, roasted (see note)

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canned cannellini beans

1 cup(s), drained and rinsed

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garlic clove(s)

1 medium clove(s)

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fresh lemon juice

1 Tbsp

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table salt

¼ tsp

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black pepper

¼ tsp, freshly ground

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fresh parsley

1 tsp, Italian, chopped

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fat free vegetable broth

1½ Tbsp, or chicken

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Notes

<p> Combine red pepper, beans, garlic, lemon juice, salt and black pepper in a blender container. Puree. If mixture is too thick to spread, add broth. Spread on celery sticks, cucumber slices or any other vegetables to serve. Yields two 1/2 cup servings.</p>Note: To roast pepper, place pepper on a fork over an open flame. Blacken on all sides. Place pepper in a paper bag. Shut and set aside for 30 minutes (the steam will loosen the skin). Run pepper under running water and scrape off skin.Time Saver tip: Use a jarred roasted pepper (packed in water)instead of roasting your own. Just rinse and drain before using.

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