Sun-Dried Tomato Dip
2 large red bell peppers or 1 jar (12 oz.), drained
1 can (15 oz.) can white beans, rinsed and drained
10 marinated sun-dried tomato halves, coarsely chopped
2 garlic cloves, chopped
3 Tbsp. low-fat mayonnaise
1 tsp. dry oregano
1 tsp. ground cumin
1/4 tsp. ground chipotle chili powder or pinch cayenne pepper
Salt and freshly ground black pepper, to taste
Grill fresh peppers over open flame or under broiler until their skins are blackened all over, using tongs to turn often, about 5 minutes. Place peppers in bowl and cover with plastic wrap. Let sit 20 minutes. When skin is loosened, pull it away with your fingers. (Some black bits will remain.) Open peppers and remove seeds and ribs. Coarsely chop peppers.
Place peppers in food processor or blender and pureé. Add beans, sun-dried tomatoes, garlic, mayonnaise, oregano, cumin and chili powder or cayenne. Process to a smooth pureé. Season to taste with salt and pepper. Dip is best if it sits an hour before serving. It keeps up to 3 days, tightly covered, in the refrigerator.
Makes 2 1/2 cups, with a suggested serving of 1 tablespoon.
Per tablespoon: 18 calories, less than 1 g. total fat (less than 1 g. saturated fat), 3 g. carbohydrate, 1 g. protein, 1 g. dietary fiber, 22 mg. sodium.