Smoky Red Pepper Dip

Yield: 1 3/4 cups (serving size: 1 tablespoon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 13
  • Calories from fat: 28%
  • Fat: 0.4g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.4g
  • Carbohydrate: 1.9g
  • Fiber: 0.3g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 21mg
  • Calcium: 9mg

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

Preparation

  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.
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