Roasted Red Pepper Dip #3

Recipe: Appetizer : Roasted Red Pepper Dip #3 - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

1 jar (7 1/2 ounces) roasted red peppers, well drained

1/2 cup plain low-fat yogurt and light mayonnaise

1 tablespoon Dijon mustard

1 1/2 teaspoon minced garlic

1 teaspoon freshly grated lemon peel

1 tablespoon lemon juice

3 drops hot-pepper sauce

pita wedges and cut-up

raw vegetables for dipping

Directions

Process roasted pepper in food processor until smooth. Scrape into serving bowl and stir in remaining ingredients. Refrigerate at least 1 hour. Serve with accompaniments.






Latest Reviews

"I've made this quite a few times now and it has become of a family favorite. I dredge the chicken breasts in flour (seasoned with a little salt, pepper, and garlic powder) and brown them. I also double the sauce...I use Frank's and don't add the celery seed. So good!!!" - mdbailey60

"Seven layer taco dip made with refried beans, sour cream, and salsa is the perfect platter for..." - suzanne m. munson

"This banana bread recipe is moist and delicious, with loads of banana flavor. It's wonderful toasted!" - lisa k

"Serve up a spicy dinner for two with this hot and creamy linguini tossed with an eye-opening..." - cougaar

"Awesome recipe! I made with 1/2 tsp ground fennel so there would be no whole seeds. Very rich and flavorful sauce." - shakahari

"If sweet little baby Jesus floated down from a cloud and handed you a bowl of soup, this would be it. This soup was so good that I created a username just to review and comment on it. I made the soup exactly as written. Even after adding the cream cheese I was still skeptical that it would come ... " - learningtogether

Happy cooking...