For convenience, prepare the dip up to three days in advance and refrigerate in an airtight container. Serve with pita wedges and bell pepper strips.

Bruce Weinstein
Recipe by Cooking Light June 2007

Gallery

Randy Mayor; Styling: Cindy Barr

Recipe Summary

Yield:
6 servings (serving size: 1/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel.

  • Place bell pepper and remaining ingredients in a food processor; process until smooth.

Nutrition Facts

94 calories; calories from fat 29%; fat 3g; saturated fat 0.2g; mono fat 1.1g; poly fat 1.6g; protein 3.7g; carbohydrates 14.1g; fiber 3.7g; cholesterolmg; iron 1.3mg; sodium 209mg; calcium 30mg.