Roasted Red Pepper Dip #3

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.

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Latest Reviews

"I've made this twice (doubled the recipe both times) - definitely a keeper and no comparison to store-bought. My only tweaks: I added a half-tablespoon of garlic salt, crushed the fennel seeds (mortar and pestle) and used a hand-blender when it was done to make it smooth. The leftovers keep really well in the freezer." - cyarcher3

"I love this. Has anyone tried canning this?" - hillzo

"Award Winning Soft Chocolate Chip Cookies Recipe and Video - Here's an Allrecipes classic and much-loved chocolate chip cookie recipe that uses instant pudding mix in the batter." - angie

"A moist and delicious zucchini bread flavored with walnuts and cinnamon. Easy to bake and freeze, this recipe makes two loaves." - laurie bennett

"Here's a simple recipe for preparing the holiday bird. It will be tasty and perfectly browned every..." - mary p

"Sorry, but this was just WAY TO SALTY for my family. I followed the recipe exactly. If I ever try it again, I will definately cut the dry ranch dressing in half as you suggested." - mrs. dj

Happy cooking...