Yield
2 1/2 cups (serving size: 1/4 cup)

How to Make It

Chop bell peppers to measure 1/4 cup; set aside. Place remaining bell peppers, tofu, and the next 7 ingredients (tofu through beans) in a food processor, and process until smooth. Spoon mixture into a bowl; stir in reserved 1/4 cup bell peppers and minced jalapeno. Cover and chill. Garnish with a sliced jalapeño, if desired.

Ratings & Reviews

Eggcellent's Review

lillieofthevaly
August 25, 2011
I made this recipe years ago when it first appeared in Cooking Light and my husband and I both enjoyed it. It tastes a lot like those bean dips served at parties in the 70's so while it is not gourmet quality it does make for a good snack while making dinner.

lillieofthevaly's Review

Eggcellent
December 11, 2008
I just made this dip and it is disgusting. I have read over the ingredients three times and the directions and I made it just as written. It tastes bland even with extra jalapenos added. I tried adding more of everything and it is still bad. I have put it in the fridge to set overnight hoping maybe the flavors will ripen??? Yuck.