Roasted Red Pepper Dip

Photo: Randy Mayor; Styling: Lindsey Lower
Upping the pepper quantity cuts calories--160 of them.

Yield:

Serves 4 (serving size: 1/4 cup)

Recipe from

Nutritional Information

Calories 122
Fat 8.2 g
Satfat 2 g
Sodium 199 mg

Ingredients

1 cup roasted red bell peppers
2 tablespoons toasted almonds
1 ounce whole-grain bread
1 garlic clove
1 tablespoon olive oil
1 tablespoon sherry vinegar
2 tablespoons grated Parmesan
1 tablespoon water
1/4 teaspoon smoked paprika

Preparation

Place bell peppers, almonds, bread, garlic clove, olive oil, vinegar, grated ­Parmesan, water, and paprika in a food processor; process until smooth.

Note:

Sidney Fry, MS, RD,

January 2013