Roasted Red Pepper and Cannelleni Bean Dip (Syn Counted)

A delicious protein-rich syn free dip. Enjoy it as much as you like with some speed veggie sticks or just to add a bit of flavour to your meals.

Prep time: 15 Minutes

Moderately Easy

Serves 2

Roast the red pepper in a preheated oven at 2180°C/350°F/gas mark 4 for 15 minutes until tender. Remove from the oven.
In a blender, add the cannellini beans plus half the water from the tin with the rest of the ingredients including the roasted pepper and blend until smooth.

TIP: Squeeze a little lemon juice to give it a refreshing touch.

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