ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Pepper Dip

Yield 2 cups (serving size: 1 tablespoon)
Instead of roasting your own peppers, you can use a 12-ounce jar of roasted red bell peppers, drained well.

Ingredients

  • 3 large red bell peppers
  • 8 sun-dried tomatoes (packed without oil)
  • 3/4 cup boiling water
  • 4 ounces light cream cheese, cubed and softened
  • 1/2 cup light sour cream
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 garlic clove, minced

Nutrition Information

  • calories 19
  • caloriesfromfat 0.0 %
  • fat 1.2 g
  • satfat 0.7 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.7 g
  • carbohydrate 1.4 g
  • fiber 0.1 g
  • cholesterol 4 mg
  • iron 0.1 mg
  • sodium 40 mg
  • calcium 12 mg

How to Make It

  1. Cut bell peppers in half lengthwise; discard seeds and membranes. Place peppers, skin sides up, on a baking sheet; flatten with hand. Broil peppers 5 1/2 inches from heat 15 minutes or until blackened. Place peppers in a zip-top plastic bag, and seal; let stand 15 minutes. Peel and coarsely chop peppers; discard skins.

  2. Combine tomatoes and boiling water in a small bowl; let stand 5 minutes. Drain.

  3. Combine chopped peppers, tomatoes, cream cheese, and remaining 6 ingredients in a food processor. Process until smooth. Transfer mixture to a bowl. Serve with raw vegetables (vegetables not included in analysis).

  4. carbo rating: 1

The Complete Step-by-Step Low Carb Cookbook