Red Pepper Dip

Author: Canadian Living

Crunchy vegetables or pita crisps make great dippers for this taste treat.

  • Portion size 400 servings

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1 jar (313 ml) roasted red pepper drained
  • 1/4 cup light mayonnaise
  • 4 teaspoons Dijon mustard
  • 1/4 teaspoon hot pepper sauce

Method

In small saucepan, heat oil over medium heat; cook onion, garlic, basil and salt, stirring occasionally, for 5 minutes or until softened. Transfer to food processor or blender.

Add red peppers, mayonnaise, mustard and hot pepper sauce; puree until smooth. Transfer to bowl. (Make-ahead: Cover and refrigerate for up to 2 days.)

Nutritional facts <b>Per 1 Tbsp (15 mL):</b> about

  • Sodium 65 mg
  • Protein trace
  • Calories 16.0
  • Total fat 1 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 1 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 22.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Red Pepper Dip

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