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Yogurt "Romesco" Dip

Photo: Jennifer Causey; Styling: Missy Neville Crawford
Total time 11 mins
Yield Serves 4 (serving size: about 1/4 cup)
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.


Nutrition Information

  • calories 144
  • fat 11.6 g
  • satfat 1.7 g
  • monofat 6.8 g
  • polyfat 2.1 g
  • protein 6 g
  • carbohydrate 6 g
  • fiber 2 g
  • cholesterol 2 mg
  • iron 1 mg
  • sodium 143 mg
  • calcium 52 mg

How to Make It

  1. Combine bell pepper, almonds, and vinaigrette in a mini food processor; process until smooth. Stir bell pepper mixture into yogurt. Serve with vegetables or whole-grain crackers.