Sunday, October 7, 2012

Italian Bean Dip

This is a recipe I've made for a few parties and people seem to really enjoy it. It's great as a dip for veggies and would be fantastic as a sandwich spread. I put a TJ next to the ingredients I got at Trader Joes. I'm sure most are easily available at other stores as well. I "cook with love", which is the lazy cook's way of saying, "I don't measure ingredients". You might need to taste as you go and play around with it.

1 -- 15 oz. can Garbanzo beans, drained and rinsed TJ
1 -- 14 oz. can of Artichoke Hearts in water, drained TJ
1 -- 12 oz. jar of Fire Roasted Red and Yellow Peppers, drained TJ
1/2 -- bag of Sun-Dried Tomatoes (in a bag, NOT a jar of oil!) TJ
3 Tbs. Balsamic Vinegar (splurge on the good stuff, it's worth it!)
3 Tbs. Olive Oil
Fresh Herbs to taste: Basil, Oregano, Sage
Can add garlic to taste (definitely more yummy, but also more smelly!)

All you do is throw the ingredients into a food processor and whirl away.

The recipe makes about 3 1/2 cups total. For a 1/4 cup serving it is 2 Weight Watchers Points Plus. It has fiber, protein, healthy fat, and above all, it's yummy, yummy, yummy, and easy, easy, easy! Enjoy!

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