Roasted Red Pepper and Onion Dip

recipe

Yield:

2 cups (32 servings) (serving size: 1 tablespoon)

Recipe from

Oxmoor House

Nutritional Information

Calories 12
Caloriesfromfat 23 %
Fat 0.3 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.4 g
Carbohydrate 2.1 g
Fiber 0.3 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 28 mg
Calcium 0.0 mg

Ingredients

1 1/2 cups sliced red onion (about 1 1/2 red onions)
2 garlic cloves
1 (12-ounce) jar roasted red bell peppers, drained and coarsely chopped (or 3 large roasted red bell peppers, chopped)
1/4 cup fine, dry breadcrumbs
3 tablespoons plain fat-free yogurt
1 tablespoon red wine vinegar
1 teaspoon olive oil
1/4 teaspoon salt
1/8 teaspoon hot sauce

Preparation

1. Preheat broiler.

2. Place onion and garlic on an aluminum foil-lined baking sheet; broil 5 1/2 inches from heat 10 minutes. Let stand 5 minutes.

3. Position knife blade in food processor bowl; add onion, garlic, and chopped red bell pepper. Process mixture until finely chopped. Add breadcrumbs and remaining ingredients to processor bowl; process until smooth. Serve with pita wedges, reduced-fat crackers, or raw fresh vegetables.

501 Delicious Heart Healthy Recipes,

Oxmoor House

January 2001
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