Yogurt "Romesco" Dip

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.

Yield:

Serves 4 (serving size: about 1/4 cup)

Recipe from

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

Ingredients

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

Preparation

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.

Note:

Tiffany Vickers Davis and Phillip Rhodes,

July 2014