Recipe by MissaLissa
"It's a tasty, healthy dip to liven up those cut-up veggies."
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1 (16 ounce) can
cannellini beans, drained and rinsed
1 (7 ounce) jar
roasted red bell peppers, drained and rinsed
avocado, peeled and pitted
chopped fresh basil
1 1/2 tablespoons
ground black pepper
extra-virgin olive oil
* Percent Daily Values are based on a 2,000 calorie diet.
Low-Cal Bean Dip
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 21
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