Roasted Red Pepper Dip

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Category : Appetizers And Snacks

Recipe : Roasted Red Pepper Dip

Keep a container of this in your refrigerator for "free" snacking; it complements any cut-
up vegetables and is a fabulous baked potato topper.

Makes 4 Servings

2 large red bell peppers
2 teaspoons tomato paste
2 teaspoons balsamic vinegar
1 garlic clove
1/8 teaspoon ground red pepper

Preheat broiler. Line baking sheet with heavy-duty foil.
Arrange peppers on prepared baking sheet; broil 3" from source of heat, turning
frequently, until charred on all sides. Let stand about 15 minutes, until cool enough to
handle.
Fit strainer over small bowl. Peel peppers over strainer, removing and discarding stem
ends and seeds and allowing juices to drip into bowl.
In food processor, combine roasted peppers and juice, tomato paste, vinegar, garlic,
and ground red pepper; puree until almost smooth.

EACH SERVING (1/4 cup) PROVIDES: 2 Vegetables

PER SERVING: 16 Calories, 1 g Protein, 0 g Fat, 4 g Carbohydrate, 23 mg Sodium, 0 mg
Cholesterol, 1 g Dietary Fiber