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Smoky Red Pepper Dip

Yield 1 3/4 cups (serving size: 1 tablespoon)

Ingredients

  • 2 medium red bell peppers
  • 2 cups sliced red onion
  • 2 garlic cloves
  • 1/4 cup dry breadcumbs
  • 1/4 cup plain fat-free yogurt
  • 1 tablespoon red wine vinegar
  • 2 teaspoons olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon hot sauce

Nutrition Information

  • calories 13
  • caloriesfromfat 28 %
  • fat 0.4 g
  • satfat 0.1 g
  • monofat 0.3 g
  • polyfat 0.1 g
  • protein 0.4 g
  • carbohydrate 1.9 g
  • fiber 0.3 g
  • cholesterol 0.0 mg
  • iron 0.1 mg
  • sodium 21 mg
  • calcium 9 mg

How to Make It

  1. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Arrange onion and garlic around peppers on baking sheet. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes; peel.

  2. Place peppers, onion, and garlic in a food processor; process until finely chopped. Add remaining ingredients; process until smooth. Serve with toasted pita triangles.