Tuscan Bean Spread

Yield: 12 servings

Ingredients

• 2 (19 ounce/540 ml) cans navy beans or white kidney beans
• 3 ounces mozzarella cheese, shredded (1/2 cup/125 ml)
• 2 garlic cloves, pressed
• 1/2 teaspoon salt
• 2 tablespoons red wine vinegar
• 1 (313 ml) jar roasted red peppers, drained and chopped
• 1/2 cup pitted olives, chopped
• 1/4 cup red onion, chopped
• 1/2 teaspoon lemon pepper seasoning
• Fresh snipped parsley (optional)
• Olive oil (optional)
• Assorted crackers

Instructions

1. Heat oven 400 degrees F.
2. Rinse and drain beans using small colander.
3. In a bowl, mash beans with masher until smooth.
4. Grate cheese and add cheese, garlic, salt and vinegar. Mix well.
5. Spread bean mixture over bottom of pie plate.
6. Drain red peppers using colander. Finely chop red peppers, olives and onion. Place in a bowl with lemon pepper: mix well. Spread evenly over bean mixture.
7. Bake for 20 to 25 minutes or until heated through.
8. Remove to cooling rack. Allow to stand 10 minutes before serving.
9. Garnish with snipped parsley and a light drizzle of olive oil, if desired.
10. Spread onto crackers.

Nutrition

Per serving: 115 calories, 7g protein, 2g fat, 18g carbohydrates, 451mg sodium

Attribution

Recipe credit: Pampered Chef