Roasted Red Pepper and Onion Dip

Yield: 2 cups (32 servings) (serving size: 1 tablespoon)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 12
  • Calories from fat: 23%
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.4g
  • Carbohydrate: 2.1g
  • Fiber: 0.3g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 28mg
  • Calcium: 0.0mg

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. 1. Preheat broiler.
  2. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roasted Red Pepper and Onion Dip Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy