Red Pepper and Tomato Dip

Red Pepper and Tomato Dip

Ingredients

1 jar (12 oz.) roasted red peppers, rinsed and drained
1 can (15 oz.) white beans, rinsed and drained
1/4 cup tomato paste, preferably reduced sodium
2 garlic cloves, minced
3 Tbsp. vegenaise
1 tsp. dry oregano
1 tsp. ground cumin
1/4 tsp. ground chili powder or pinch cayenne pepper
or your favorite "hot sauce"
Salt and freshly ground black pepper, to taste

How we make it

1. Coarsely chop peppers.
2. Place in food processor or blender and puree.
3. Add beans, tomato paste, garlic, vegenaise, oregano,
cumin and chili powder, hot sauce or cayenne.
Process to smooth puree.
4. Season to taste with salt and pepper.
5. Let stand one hour before serving.

Keeps for up to 3 days, tightly covered and refrigerated.
Makes about 2 1/4 cups.