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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


Credit: Jennifer Causey; Styling: Missy Neville Crawford

Recipe Summary test

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


Ingredient Checklist


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.


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.