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.
Recipe by Cooking Light July 2014
Gallery
Credit:
Jennifer Causey; Styling: Missy Neville Crawford
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
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.
