Roasted Red Pepper Bean Dip Plate A healthy, grant-aligned recipe designed for Food Is Medicine programming with emphasis on High Fiber, Plant Forward, Budget-Friendly. This recipe supports practical, affordable meal planning for patients and families. It emphasizes whole foods, fiber, lean protein, and lower-sodium flavor building.

CIF Approved

Roasted Red Pepper Bean Dip Plate

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Author: Colin Vareene Cooking Method: Blending Cuisine: Mediterranean Courses: Lunch, Snack Recipe Keys: B Budget-Friendly H High Fiber P Plant Forward

Prep Time 10 mins Total Time 10 mins Difficulty: Beginner Servings: 4 Estimated Cost: $ 7 Calories: 330 Best Season: All Seasons Dietary:

G Gluten Free V Vegan

Description

A healthy, grant-aligned recipe designed for Food Is Medicine programming with emphasis on High Fiber, Plant Forward, Budget-Friendly.

Ingredients:

Cook Mode Cooking Mode Disabled

Servings

• 1 can white beans rinsed
• 1 roasted red pepper
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Carrot sticks
• Whole grain crackers

Instructions

1. Blend beans pepper oil and lemon,
   Serve with vegetables and crackers,
   Refrigerate leftovers,
   Use as sandwich spread.

Keywords: roasted red pepper bean dip plate, high fiber, plant forward, budget-friendly

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