Yogurt "Romesco" Dip

1 Review
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Photo: Jennifer Causey; Styling: Missy Neville Crawford
Total Time
11 Mins
Yield
Serves 4 (serving size: about 1/4 cup)
By Tiffany Vickers Davis and Phillip Rhodes
July 2014
RECIPE BY Cooking Light

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.

Ingredients

Nutritional Information

  • Calories 144
  • Fat 11.6g
  • Satfat 1.7g
  • Monofat 6.8g
  • Polyfat 2.1g
  • Protein 6g
  • Carbohydrate 6g
  • Fiber 2g
  • Cholesterol 2mg
  • Iron 1mg
  • Sodium 143mg
  • Calcium 52mg

How to Make It

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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Ratings & Reviews

Just ok

daneanp
October 04, 2015
It has a nice, smoky flavor but I couldn't really get it smooth because the nuts gave it more of a texture.  We used this spread on crackers, with crudite', and on sandwiches.  Might make again.  My teenage daughter liked it.