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    You are in: Home / Low-cholesterol / White Bean and Red Pepper Spread Recipe
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    White Bean and Red Pepper Spread

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    dicentra's Note:

    This is really yummy and takes ZERO time to make. These are ingredients I usually have in the house anyway, so it is convenient too. I’ve used it as a dip, served it with pitas, cucumbers and sprouts and made tortilla wraps with it. Makes about 2 cups.

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    Units: US | Metric


    1. 1
      Combine everything except the parsley in a food processor and blend until smooth.
    2. 2
      Stir in parsley by hand. Season to taste with salt and pepper.
    3. 3
      Chill for at least 30 minutes before serving.

    Ratings & Reviews:

    • on February 02, 2009


      This recipe is very simple to prepare and I usually have all the ingredients on hand, however I think something is missing. I may doctor it up like luvmybge, but will do something as I thought that the recipe was bland the way it is written.***Updated 2/2/09 - I did add some cumin and the recipe is much improved by that simple ingredient.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 06, 2009


    • on October 13, 2008


      This recipe had everyone raving! Simple but pretty unique, travels well, good on just about anything...The only problem is that I've had to make 4 or 5 batches at a time because it goes quick!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for White Bean and Red Pepper Spread

    Serving Size: 1 (541 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 276.8
    Calories from Fat 6
    Total Fat 0.7 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 332.9 mg
    Total Carbohydrate 52.6 g
    Dietary Fiber 11.3 g
    Sugars 0.4 g
    Protein 16.9 g

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