Roasted Red Pepper Dip

Oxmoor House

1/2 cup.


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1 medium-size sweet red pepper
3 tablespoons Neufcha@Gtel cheese, softened
1 teaspoon white wine vinegar
1/2 teaspoon prepared horseradish
1/8 teaspoon salt
1/8 teaspoon ground red pepper
24 fat-free crackers


Cook: 20 Minutes

Cut pepper in half lengthwise; remove and discard seeds and membranes. Place pepper halves, skin side up, on a baking sheet; flatten pepper halves with palm of hand. Broil pepper 5 1/2 inches from heat (with electric oven door partially opened) 15 to 20 minutes or until charred. Place in ice water until cool. Remove from water; peel and discard skins.

Place roasted pepper, cheese, and next 4 ingredients in container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Transfer mixture to a small bowl; cover and chill thoroughly. Serve with fat-free crackers.

Created date

August 2009

Nutritional Information

Calories 54
Caloriesfromfat 37 %
Fat 2.2 g
Satfat 1.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.2 g
Carbohydrate 6.3 g
Fiber 0.0 g
Cholesterol 7 mg
Iron 0.0 mg
Sodium 121 mg
Calcium 0.0 mg