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Roasted Red Pepper Dip

Yield 16 servings (serving size: 2 tablespoons)
Serve with crispy breadsticks and fresh vegetables.

Ingredients

  • 2 (5 1/2-ounce) bottles roasted red bell peppers, drained
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 (8-ounce) tub light cream cheese, softened
  • 1 garlic clove

Nutrition Information

  • calories 38
  • fat 2.3 g
  • satfat 1.6 g
  • protein 1.6 g
  • carbohydrate 2 g
  • cholesterol 6 mg
  • iron 0.1 mg
  • sodium 168 mg
  • caloriesfromfat 59 %
  • fiber 0.1 g
  • calcium 20 mg

How to Make It

  1. Pat roasted peppers dry with paper towels.

  2. Place all ingredients in a food processor; process until smooth, scraping sides of bowl if necessary. Cover and chill 2 hours.

Oxmoor House Healthy Eating Collection