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Roasted Red Pepper & White Bean Spread
Author: Bethenny Frankel, Celebrity Natural Food Chef
Prep: 10 minutes
Looking for a quick and tasty appetizer? Roasted red peppers, beans, feta cheese and fresh parsley blend together for a scrumptious spread that’s sure to be a hit!
1 cup roasted red pepper
1 can (about 15 ounces) small white beans, rinsed and drained
2 tbsp. olive oil
1/4 tsp. ground black pepper
1/4 cup crumbled feta cheese
1 tbsp. chopped fresh Italian (flat-leaf) parsley
Pepperidge Farm® Baked Naturals® Wheat Crisps Toasted Wheat
Place the roasted peppers, beans, oil, black pepper and 3 tablespoons cheese into a food processor. Cover and process until the mixture is smooth.
Spoon the roasted pepper mixture into a serving bowl and sprinkle with the remaining cheese and the parsley. Serve with the wheat crisps.