Chelsea Retirement Community celebrated Earth Day on April 22nd. Earth Tables were featured at both assisted living and independent living. There were samples of Organic Rainbow Carrots and Cannellini Bean and Roasted Red Pepper Dip.
Nicole Blair, RD| Regional Clinical Nutrition Manager
Ann’s Cannellini Bean and Roasted Red
Pepper Dip
Serving 1 ¾ ounces
62 calories 3.4 grams protein
15 oz Cannellini Beans
½ c Cold Water
2 tsp Garlic Cloves, peeled, fresh,
minced
½ tsp Ground Cumin
2 tsp Black Pepper
1 ½ tbsp Olive Oils
1 tsp Kosher Salt
½ cup Chopped Roasted Red Peppers
Using a food processor
blend the beans, garlic, cumin, garlic, salt, roasted red peppers, pepper and
olive oil together. Then add the water this will help make the dip smooth but
don't add too much as it might get to watery.