Makes 2½ cups.
- Rinse and drain 1 (12-ounce) jar of roasted red peppers; coarsely chop and place in food processor. Blend until smooth.
- Add 1 (15-ounce) can drained and rinsed white beans, ¼ cup no-salt added tomato paste, 2 teaspoons minced garlic, ¼ cup low-fat mayonnaise, 1½ teaspoons dried oregano, 1 teaspoon ground cumin, a pinch of cayenne pepper and freshly ground black pepper. Process until blended.
- Pour into container, seal and store in refrigerator until ready to serve.
- Serve with assorted fresh raw vegetables.