Healthy Roasted Pepper Bean Dip

by Joi on January 9, 2006

1 (19 oz.) can white kidney beans, rinsed and drained
1 cup firm tofu
1/2 cup roasted sweet red peppers
1/4 cup minced parsley
3 tsp. lime juice
1/2 tsp garlic salt
1/2 tsp. white pepper

Put all ingredients into a blender. Cover and process until smooth.

Pour into a bowl and refrigerate until serving.

Serve with tortilla chips or toasted wedges of pita bread.

1/4 tsp. salt