Smoky Red Pepper Dip



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

Recipe from

Cooking Light

Nutritional 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


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


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.

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

November 1996
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