Welcome to Sweet and Savory Saturday! Today’s featured recipe is White Bean Dip. I got the original recipe in 2002 from VeryBestBaby.com. At that time, I had 3 children ages 3 years and younger and needed a simple recipe to follow for a family get-together. I have made some changes over the years by adding pimento and another can of beans. This bean dip has fiber, soy protein, healthy fats, and antioxidants. It tastes great served with whole-grain breads and chips and veggies.
White Bean Dip
2 (15 ounce) cans white beans, drained and rinsed
1 (12.3 ounce) container firm tofu (drained if packaged in water)
1 (12 ounce) jar roasted red peppers, drained
1 (4 ounce) jar sliced pimentos, reserve 1 TBS for garnish
2 TBS lime juice
1 TBS olive oil
3 small garlic cloves, peeled
1 tsp ground cumin
1/2 cup chopped parsley
salt and pepper to taste (use red pepper flakes for an added kick)
In a blender add beans, roasted red peppers, pimentos, tofu, garlic, parsley, cumin, salt and pepper, olive oil, and lime juice. Blend on medium until smooth. Place in serving dish. Garnish with reserved sliced pimento.