Roasted Red Pepper and Onion Dip

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

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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


  • 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


  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.
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