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 Cooking Light

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Recipe Time

Total: 11 Minutes

Nutritional Information

Amount per serving
  • Calories: 144
  • Fat: 11.6g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 6.8g
  • Polyunsaturated fat: 2.1g
  • Protein: 6g
  • Carbohydrate: 6g
  • Fiber: 2g
  • Cholesterol: 2mg
  • Iron: 1mg
  • Sodium: 143mg
  • Calcium: 52mg


  • 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. 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.
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