Roasted Red Pepper Dip
Recipe from Betty Crocker

Whip up a creamy homemade dip with zip in just 10 minutes. Roasted peppers, garlic and basil make it irresistible.


Roasted Red Pepper Dip

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Servings: 8 servings (2 tablespoons dip each)
Prep Time: 10 mins
Total Time: 1 hr 10 mins
Related Categories: Dips and Spreads, Peppers, Vegetarian
 
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Ingredients
  • 1   jar
    roasted red bell peppers, well drained, coarsely chopped (7 or 7.25 ounces)
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  • 1   tablespoon
    chopped fresh basil leaves
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  • 1   small
    clove garlic
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  • 1/2   cup
    1/3-less-fat cream cheese (from 8-ounce container)
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  • 1   tablespoon
    sliced almonds, if desired
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Directions
1.
In food processor, place roasted peppers, basil and garlic. Cover; process until finely chopped. Add cream cheese; cover and process until smooth. Spoon dip into serving bowl. Cover; refrigerate 1 hour to blend flavors.
2.
Just before serving, sprinkle almonds over dip.
Nutrition information
Calories 40 (Calories from Fat 25); Total Fat 2 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 45mg; Total Carbohydrate 2g (Dietary Fiber 0g, Sugars 2g); Protein 1g. Daily Values: Vitamin A 15%; Vitamin C 50%; Calcium 0%; Iron 0%. Exchanges: 0 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Medium-Fat Meat. Carbohydrate Choices: 0. Percent Daily Values are based on a 2,000 calorie diet
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