Tuscan Bean Dip

Tuscan Bean Dip 

We are becoming avid fans of bean dips. Olives could easily replace the capers if you have them on hand or even better make it a combination of the two.

Serve with baked tortilla, pita chips, crackers or vegetable dippers.

The next time I think I would rather mix the copped veggies into the bean base rather than just have them on top.

Makes 2 servings                                                               0 WW pp / serving

1/2 can (19 oz.) cannellini beans, drained and rinsed
2 Tbsp. shredded fat free mozzarella cheese
1 garlic cloves, pressed
1/4 tsp. salt
1 1/2 tsp. red wine vinegar
2 Tbsp. roasted red peppers, chopped
1 Tbsp. capers
2 Tbsp. chopped onions
1/8 tsp. lemon pepper seasoning

1. In a bowl, mash beans with masher until smooth. 
2. Add the cheese, garlic, salt and vinegar. Mix well. 
3. Spread bean mixture over bottom of a small oven proof container.
4. In a small bowl, mix the roasted red peppers, capers, onions and lemon pepper seasoning.
5. Spread the pepper mixture evenly over bean mixture. 
6. Bake 20 minutes or until heated through.
7. Allow to cool slightly before serving.

Enjoy!

Cinnamon Cranberry Snack Mix

We have been into the snack mixes lately. I still prefer the savory ones but this one is pretty good too.

Cinnamon Cranberry Snack Mix
adapted from http://www.bettycrocker.com
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 cup butter, melted
3 cups rice cereal squares
1 cup mini pretzels
1/2 cup roasted almonds
1/2 cup dried cranberries

Preheat the oven to 325F.

Mix sugar and cinnamon in a small bowl.

In large bowl, combine the cereal, pretzels and nuts. Pour the melted butter on top and sprinkle with the cinnamon sugar. Stir well to coat.

Spread evenly on a rimmed baking sheet and bake in the preheated oven until beginning to toast, about 15 minutes. Stir once or twice during the cooking process. Remove from the oven and stir in the dried cranberries. Allow to cool then store in airtight container.