Yogurt "Romesco" Dip

Yogurt "Romesco" Dip
Photo: Jennifer Causey; Styling: Missy Neville Crawford
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.


Serves 4 (serving size: about 1/4 cup)
Total time: 11 Minutes

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Recipe Time

Total: 11 Minutes

Nutritional 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


1/2 large red bell pepper, grilled, peeled, and chopped
2 ounces lightly salted, smoked almonds
2 tablespoons Multipurpose Vinaigrette
1/2 cup plain 2% reduced-fat Greek yogurt


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.