Main Ingredients:

Ingredients 1 jar (12 oz.) roasted red bell peppers, drained, divided 1 can (15 oz.) white beans, drained 1 cup firm silken tofu 1/2 cup fresh parsley leaves 2 tablespoons fresh lime juice 1 tablespoon olive oil 3/4 teaspoon ground cumin 2 cloves garlic, peeled 1/2 teaspoon ORTEGA Diced Jalapeños 1/2 teaspoon salt Pita wedges or tortilla chips

Cooking Preparation of the Recipe:

DirectionsCOARSELY chop enough roasted bell peppers to equal 1/2 cup.PLACE remaining bell peppers, beans, tofu, parsley, lime juice, olive oil, cumin, garlic, jalapeños and salt in food processor; cover. Process until smooth. Stir in chopped bell peppers. Refrigerate for about 1 hour before serving. Serve with pita wedges or tortilla chips.

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