Roasted Red Pepper and Cannelleni Bean Dip (Syn Counted)

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



  1. 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.
  2. 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.

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