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Appetizer: Roasted Red Pepper Dip




Source of Recipe


AICR


List of Ingredients




3 large red bell peppers
2 tsp. balsamic vinegar
2 garlic cloves
Salt and freshly ground pepper, to taste


Recipe



Preheat the broiler. Cover a baking sheet with foil and place peppers on a baking sheet. Place peppers 4 inches under broiler and cook until charred on all sides, turning frequently, about 10 minutes. Remove from broiler and let stand until cool enough to handle.

Peel, core and seed peppers over a strainer set in a small bowl to catch juices.

Place peppers, any pepper juice, vinegar and garlic in a food processor or blender. Purée until smooth. Season to taste with salt and pepper.

Serve with raw cut-up vegetables (like broccoli florets, green bell pepper, carrot or celery sticks, zucchini spears, or steamed snow peas).

Crackers, small wedges of pita bread, tortilla chips, or crackers can also be used.


YIELD: 1 Cup

Nutritional Information Per 2-Tbsp. Serving:
19 calories,
less than 1 g. total fat (0 g. saturated fat),
4 g. carbohydrate,
less than 1 g. protein,
1 g. dietary fiber,
2 mg. sodium.