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Cajun Bean Dip with Red Bell Peppers Recipe

These colorful fruits have a sweet taste, a crunchy flesh, and a wealth of antioxidants and vitamin C. Their most common colors are green, orange, red, and yellow.

However, on more rare occasions, they also come in shades of dark purple, lavender, brown, and white. With such a wide variety of colors, bell peppers make a beautiful accent to everything from salads to fajitas to omelets. They also provide a satisfying crunch and an added boost of nutrition!

Cajun Bean Dip with Red Bell Peppers

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Recipe by Whole FoodsCourse: CondimentCuisine: Cajun
Servings

8-12

servings

    Be the host with the most when you serve this hearty dip on crunchy fresh bell peppers. Here's a snack or appetizer that you don't have to feel guilty about!

    Ingredients

    • 2 (15-ounce)

      cans red kidney beans, rinsed and drained

    • ¼ cup

      lemon juice

    • 4 tbsp.

      extra-virgin olive oil, divided

    • 1 tbsp.

      mild Cajun seasoning

    • 1

      clove garlic, more to taste

    • ¼ cup

      finely chopped red bell pepper

    • ¼ cup

      finely chopped celery

    • ¼ cup

      finely chopped sweet onion

    • 4 to 6

      whole red bell peppers, sliced

    Directions

    • Purée beans, lemon juice, 3 tablespoons oil, seasoning, and garlic in a food processor until very smooth and creamy.

    • Transfer to a bowl.

    • Garnish with chopped peppers, celery, and onion.

    • Drizzle with remaining 1 tablespoon oil and serve with sliced peppers for dipping.

    Nutrition Facts (per serving):

    • 160 calories (50 from fat) | 6g total fat | 1g saturated fat | 170mg sodium | 20g carbohydrates (8g dietary fiber, 2g sugar) | 6g protein

    Facts about Bell Peppers

    Did You Know?

    Bell Peppers are technically fruits because they bear seeds, though they are considered vegetables in the culinary world.

    Storing Wisdom:

    Green peppers are younger, less ripe versions of the red and orange varieties, and therefore tend to last a bit longer. Keep peppers in a sealed plastic bag in the refrigerator for one to two weeks or slice and freeze to use in recipes later.

    How to Choose:

    Look for well-shaped, glossy, firm peppers with no wrinkles, sunken areas, or discolored spots. They should feel dense, indicating thick meat and juiciness.

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