Grill the bell pepper half with Friday night dinner until it's nicely charred, peel and chop it, and then refrigerate in a zip-top plastic bag. It'll be ready to go for this quick dip served with Saturday lunch.
1/2 large red bell pepper, grilled, peeled, and chopped
It has a nice, smoky flavor but I couldn't really get it smooth because the nuts gave it more of a texture. We used this spread on crackers, with crudite', and on sandwiches. Might make again. My teenage daughter liked it.
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