Low-Cal Bean Dip

It’s a tasty, healthy dip to liven up those cut-up veggies.

Original recipe makes 3 cups


1 (16 ounce) can cannellini beans, drained and rinsed
1 (7 ounce) jar roasted red bell peppers, drained and rinsed
1 small avocado, peeled and pitted
1/4 cup chopped fresh basil
1 1/2 tablespoons minced garlic
1 teaspoon lemon juice
1 teaspoon balsamic vinegar
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon curry powder
2 tablespoons extra-virgin olive oil

  • PREP

    15 mins


    15 mins


  1. Put cannellini beans, roasted red bell peppers, avocado, basil, garlic, lemon juice, balsamic vinegar, paprika, salt, pepper, and curry powder in a food processor bowl; process until smooth. With the processor running, slowly stream olive oil into the mixture until smooth.


Calories: 40 kcal
Carbohydrates: 3.9 g
Cholesterol: 0 mg
Fat: 2.3 g
Fiber: 1.3 g
Protein: 1 g
Sodium: 118 mg