ROASTED RED-PEPPER DIP

Roasted Red-Pepper Dip image

Provided by Trish Hall

Time 10m

Yield 1 3/4 cups

Number Of Ingredients 7

Ingredients

14 ounces roasted red peppers, either store-bought or homemade
1 medium clove garlic
1/4 teaspoon kosher salt
2 tablespoons olive oil
2 tablespoons minced Italian parsley
1 tablespoon lemon juice
2 teaspoons capers, drained

Steps:

Arrange the peppers on a double layer of paper towels, and let dry.
Smash and peel the garlic. Then in a small bowl mash to a paste with the salt.
Combine the garlic mixture, oil, parsley, lemon juice and capers in a food processor, and process until chopped fine. Add the peppers, and process until they are coarsely chopped. Store, covered, in the refrigerator for up to 5 days. Serve at room temperature.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 8 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 170 milligrams, Sugar 5 grams