RED PEPPER DIP

Red Pepper Dip image

Planning tip: The dip can be made up to 1 week ahead. Refrigerate tightly covered. The vegetable dippers can be prepared 2 days ahead. Wrap vegetables separately in damp paper towels; refrigerate in sealed plastic food bags.

Provided by Food Network

Time 1h10m

Number Of Ingredients 8

Ingredients

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

Steps:

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.

*** Explore more Red Pepper Dip Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #5-ingredients-or-less #appetizers #eggs-dairy #vegetables #american #southern-united-states #southwestern-united-states #easy #diabetic #dinner-party #vegetarian #dips #spreads #food-processor-blender #dietary #spicy #comfort-food #taste-mood #equipment #small-appliance #presentation #3-steps-or-less