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Roasted Red Pepper Dip

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Roasted Red Pepper Dip
  • Prep Time 10 min
  • Total Time 1 hr 10 min
  • Servings 8
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No need to buy veggie dip when this colorful concoction for crudités takes only 10 minutes!

Ingredients

1
jar (7 or 7.25 oz) roasted red bell peppers, well drained, coarsely chopped
1
tablespoon chopped fresh basil leaves
1
small clove garlic
1/2
cup reduced-fat cream cheese (from 8-oz container)
1
tablespoon sliced almonds, if desired
Asparagus on the Grill, if desired

Directions

  • 1 In food processor, place roasted peppers, basil and garlic. Cover; process until finely chopped. Add cream cheese. Cover; process until smooth.
  • 2 Cover dip; refrigerate 1 hour. Just before serving, sprinkle with almonds. Serve with grilled asparagus.
Tips  

Add bite to his dip by sprinkling it with crushed red pepper flakes.

In addition to asparagus, celery and carrots also make great dippers. To make scooping the dip easier, cut celery into short wide slices and carrots into thick diagonal slices.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
45
(
Calories from Fat
30
)
Daily Value
Total Fat
3 1/2g
5%
(
Saturated Fat
2g
11%
,
Trans Fat
0g
)
Cholesterol
10mg
4%
Sodium
60mg
3%
Potassium
50mg
1%
Total Carbohydrate
2g
1%
(
Dietary Fiber
0g
0%
,
Sugars
1g
)
Protein
2g
Daily Value*:
Vitamin A
25%
25%
Vitamin C
50%
50%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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