Roasted Red Pepper and White Bean Dip

Yield: 8 servings

¼ c chopped fresh basil
1 tsp balsamic vinegar
1 (16 oz) can white beans rinsed, and drained
1 (7 oz) jar roasted red peppers, rinsed and drained
1 clove garlic
2 Tbsp olive oil
½ tsp ground black pepper

• Process basil, vinegar, beans, peppers, and garlic until smooth. Add olive oil slowly.
• Serve with fresh vegetables, baked pita chips, or whole grain crackers.

Nutrition Info (1/4 cup): 62 calories, 3 g fat, 4 g protein, 150 mg sodium, 1.5 g fiber