Lemon bell dressing

Lemon bell dressing


Place the following into a blender

1 roasted red bell pepper, in water (about 4 pieces from a jar, or 1 pepper roasted at home)
One 14.5 oz. can of cannellini beans with liquid

Juice of 2 lemons (about 1/4 cup)
1/4 cup apple cider vinegar
4T maple syrup
1 tsp. salt (optional)
1 tsp. garlic powder

1 tsp. onion powder
1 tsp. dried dill

Blend on high for 2 minutes, until smooth.  Store in the fridge after blending.
Will last well over a week.  Great on salads and Buddha bowls.  



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