Dip into this deliciously smoky capsicum and white bean with bagel crisps for the perfect afternoon snack or party finger food in the holiday season!
Ingredients
- ½ x 250 g block cream cheese, chopped
- ¾ cup drained, canned roasted red capsicum in oil
- 400 g can canned cannellini beans, drained, rinsed
- ½ tsp garlic salt
- extra virgin olive oil, to garnish
- chopped fresh parsley, to garnish
- roasted garlic bagel crisps, to serve
Method
- Process cream cheese in a food processor until smooth. Add capsicum, beans and salt. Process until smooth. Transfer dip to a bowl. Cover and refrigerate.
- Just before serving, garnish dip with a drizzle of oil. Sprinkle with parsley.
- Serve with bagel crisps and crackers on a platter.
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This recipe is…
- Vegetarian
- Nut-free
- Egg-free
Nutrition information
Please note, nutritional information is approximate and based on the uncooked ingredients.
| Nutrients | Qty/serve(1) |
|---|---|
| Energy | 1970 kJ |
| Protein | 18.2 g |
| Fat | 23.9 g |
| - Saturated fat | 12.2 g |
| Total carbohydrates | 37.3 g |
| - Sugars | 4.5 g |
| Dietary fibre | 9.6 g |
| Sodium | 616 mg |
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