Tuscan Bean Spread

2 cans (19 oz./540 ml each) navy beans or white kidney beans
3 oz mozzarella cheese, shredded (1/2 C./125 ml)
2 garlic cloves, pressed
1/2 tsp. salt
2 T. red wine vinegar
1 jar (313 ml) roasted red peppers, drained and chopped
1/2 C. pitted olives, chopped
1/4 C. red onion, chopped
1/2 tsp. lemon pepper seasoning
Fresh snipped parsley (optional)
Olive oil (optional)
Assorted crackers

Preheat oven 400�F. Rinse and drain beans using small colander. In a bowl, mash beans with masher until smooth. Grate cheese & add cheese, garlic, salt and vinegar. Mix well. Spread bean mixture over bottom of pie plate.

Drain red peppers using colander. Finely chop red peppers, olives and onion. Place in a bowl with lemon pepper: mix well. Spread evenly over bean mixture. Bake 20-25 minutes or until heated through.

Remove to cooling rack. Allow to stand 10 minutes before serving. Garnish with snipped parsley and a light drizzle of olive oil, if desired. Spread onto crackers.

Yields 12 servings.

Per serving: 115 calories; 7g protein; 2g fat; 18g carbohydrates; 451 mg sodium