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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 122
  • Fat: 8.2g
  • Saturated fat: 2g
  • Sodium: 199mg

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

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