White Bean and Sun-Dried Tomato Dip…


-1 jar (12oz.) roasted red peppers

-1 can (15oz.) white beans, drained and rinsed

-10 oil-marinated sun-dried tomato halves, coarsely chopped

-2 garlic cloves

-3 tbsp. avocado oil

-1 tsp. dried oregano

-1 tsp. ground cumin

-1/4 tsp. chili powder or dash of cayenne pepper

-Salt and ground black pepper, to taste


-Using a food processor or blender, process peppers until smooth

-Add beans, tomatoes, garlic, avocado oil, oregano, cumin, and chili powder

-Blend mixture until it is a smooth puree

-Season with salt and pepper

-Set aside for 1 hour-best at room temperature

-Will store up to 3 days in refrigerator

-Can also be served chilled

(Recipe complements of The American Institute of Cancer Research)