Best Easy Low Fat Roasted Red Pepper Dip Recipes
EASY LOW FAT ROASTED RED PEPPER DIP
Once you taste this roasted red pepper dip, you'll never need to make another full-of-cheese, loaded-with-fat, red pepper dip again. I tweaked the recipe given to me by the chef of a local brewpub, Harvest Moon, where they charged $9 for a little ramekin of this stuff with some crudites and pita crisps. It was well worth the $9. That's how good this dip is. Trust me, try it.
Provided by quotPink Eyedquot J
Categories Peppers
Time 1h5m
Yield 2 cups, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Puree all ingredients in a food processor until smooth.
- Chill for at least an hour.
- Serve. I usually serve this with sliced cucumbers and raw red pepper slices and pita chips, but you can serve this with whatever you want.
Nutrition Facts : Calories 132.9, Fat 7.5, SaturatedFat 0.6, Cholesterol 0.3, Sodium 752.2, Carbohydrate 14.4, Fiber 2.6, Sugar 8.4, Protein 4.7
ROASTED RED PEPPER DIP
Provided by Ellie Krieger
Categories appetizer
Time 25m
Yield 1 cup (serving size 1/4 cup)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Put the nuts on a baking sheet and toast until fragrant, about 10 minutes. Let cool.
- Put the nuts into a processor and finely chop. Add pepper, vinegar and shallots to the bowl and process until smooth. While the processor is running, drizzle the oil into the bowl. Season with salt and pepper and serve.
ROASTED RED PEPPER DIP
Steps:
- 1.Place all ingredients in a food processor and blend until smooth. It is okay to leave the dip a little chunky versus totally smooth (per your preference). 2.Serve cold with Mission® chips.
BEST LOW FAT ROASTED RED PEPPER DIP
This recipe works best in the food processor. I find that this recipe is grainy if you use roasted red peppers from a jar. This dip goes well with tortilla chips, raw vegetables, or even as a replacement for mayonnaise on your favorite sandwich. Every time I make this, at least 1 person asks for the recipe!
Provided by Aimchick
Categories Cheese
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Set oven to broil.
- Cut peppers lengthwise and remove seeds and vein.
- Place peppers skin side and whole garlic cloves up on a baking sheet on the top shelf of the oven.
- Broil until skins turn black.
- Remove peppers and garlic from the baking sheet and place in a large bowl and cover tightly with plastic wrap until cool enough to handle.
- Remove skins from peppers and garlic and discard. Both should come off very easily.
- Put peeled peppers and garlic into food processor and puree.
- Add remaining ingredients and process until smooth.
- Chill for at least an hour before serving.
Nutrition Facts : Calories 77.7, Fat 1, SaturatedFat 0.6, Cholesterol 4.5, Sodium 311, Carbohydrate 8.7, Fiber 1.7, Sugar 3.7, Protein 9.1
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