Roasted Red Pepper Dip
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 medium red peppers, halved1/2 cup sun dried tomatoes in oil, drained3 garlic cloves1 T capers, drainedJuice of 1 lemon1/4 cup fresh parsley1/4 cup olive oil
Place the halved red peppers, skin side up, in one layer on a cookie sheet lined with foil. Make sure the foil extends beyond the edges of the pan. Broil until the skins are very charred and blackened, about 10 or 15 minutes. Remove from the oven and quickly fold the foil up around the peppers to make a sealed pouch. Let them steam until cool.
Skin peppers and place them and the rest of the ingredients except for the olive oil, into a food processor or blender. Add salt and pepper to taste. Blend until mostly smooth. Add the oil in a stream while the processor is going.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user JADZIA81.
Skin peppers and place them and the rest of the ingredients except for the olive oil, into a food processor or blender. Add salt and pepper to taste. Blend until mostly smooth. Add the oil in a stream while the processor is going.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user JADZIA81.
Nutritional Info Amount Per Serving
- Calories: 177.0
- Total Fat: 14.0 g
- Cholesterol: 0.0 mg
- Sodium: 210.1 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 3.5 g
- Protein: 2.4 g
Member Reviews