Recipe Summary

18 servings (serving size: 2 tablespoons dip and 4 pita wedges)


Ingredient Checklist


Instructions Checklist
  • Cut bell peppers in half lengthwise, discarding seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 3 inches from heat 12 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand 15 minutes. Place bell peppers in a food processor; process until smooth.

  • Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion and next 4 ingredients (onion through garlic); sauté 8 minutes. Stir in bell pepper purée, salt, and honey; cook 5 minutes. Cool. Place onion mixture in a food processor, and process until smooth. Serve with pitas.

  • Note: Store the dip in an airtight container in refrigerator for up to 1 week.

Nutrition Facts

98 calories; calories from fat 27%; fat 3g; saturated fat 0.4g; mono fat 0.8g; poly fat 1.6g; protein 3.3g; carbohydrates 15.3g; fiber 1.7g; iron 2mg; sodium 176mg; calcium 26mg.