Roasted Pepper Dip

Instead of roasting your own peppers, you can use a 12-ounce jar of roasted red bell peppers, drained well.


2 cups (serving size: 1 tablespoon)

Recipe from

Oxmoor House

Nutritional 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


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


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).

carbo rating: 1