Roasted Red Pepper Dip
Recipe from
Better Homes and Gardens
Healthy vegetable dippers make this pepper dip a great appetizer or snack.
Servings:
Makes 1-1/2 cups
Prep Time:
10 mins
Total Time:
45 mins
Ingredients
-
2red sweet peppers or one 7-oz. jar roasted red sweet peppers, drainedsee savings
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1fresh red chili pepper or 1 to 2 tsp. bottled chopped red jalapeno peppersee savings
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8 oz.soft goat cheese or cream cheese, cut upsee savings
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2 Tbsp.olive oil or cooking oilsee savings
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1 Tbsp.honeysee savings
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1clove garlic, quarteredsee savings
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2 Tbsp.snipped fresh rosemary, basil or oregano or 1 tsp. dried rosmary, basil or oregano (crushed)see savings
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Assorted vegetables (such as whole small carrots, broccoli flowerets, jicama strips, and zuchini slices) and/or tortilla chipssee savings
Directions
1.
Roast fresh sweet peppers and fresh chili pepper according to the directions below.
2.
In a food processor bowl or blender container combine roasted sweet peppers, roasted or bottled chili pepper, goat cheese or cream cheese, olive oil or cooking oil, honey, and garlic.
3.
Cover and process or blend until smooth. Add rosemary, basil, or oregano; pulse until combined. Transfer dip to a serving bowl.
4.
Serve immediately or cover and refrigerate for up to 2 days. Serve with assorted vegetables and/or tortilla chips. Makes 1-1/2 cups (24 1-tablespoon servings).
To roast peppers
Cut peppers in half lengthwise; remove stems, seeds, and membranes. (When working with the chili pepper, cover your hands with plastic bags so the oils in the pepper dont burn your skin.) Place, cut sides down, on a large foil-lined baking sheet. Bake in a 450 degree F. oven for 15 to 20 minutes or until skins are blistered and bubbly. Fold up foil on baking sheet around peppers to form a packet, sealing edges. Let stand for 20 minutes to loosen skins. Peel peppers; cut into pieces.
Make-Ahead Tip
If desired, roast the peppers ahead, then cover and refrigerate for up to 24 hours.
Nutrition information
Calories 41, Total Fat 3 g, Saturated Fat 2 g, Cholesterol 4 mg, Sodium 35 mg, Carbohydrate 1 g, Fiber 0 g, Protein 2 g. Daily Values: Vitamin A 5%, Vitamin C 36%, Calcium 1%, Iron 2%.
Percent Daily Values are based on a 2,000 calorie diet
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