Rating: 3 stars
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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.

Tiffany Vickers Davis and Phillip Rhodes
Recipe by Cooking Light July 2014

Gallery

Jennifer Causey; Styling: Missy Neville Crawford

Recipe Summary

total:
11 mins
Yield:
Serves 4 (serving size: about 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

144 calories; fat 11.6g; saturated fat 1.7g; mono fat 6.8g; poly fat 2.1g; protein 6g; carbohydrates 6g; fiber 2g; cholesterol 2mg; iron 1mg; sodium 143mg; calcium 52mg.
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