Red Pepper Dip
85 people added this to their Recipe Box
Crunchy vegetables or pita crisps make great dippers for this taste treat.
Servings: 1-2/3 cups (400 mL)
Ingredients:
| Nutritional Info | |
| Per 1 Tbsp (15 mL): about | - |
| cal | 16 |
| pro | trace |
| total fat | 1 g |
| sat. fat | trace |
| carb | 1 g |
| fibre | 0 g |
| chol | 0 mg |
| sodium | 65 mg |
| % RDI: | - |
| iron | 1% |
| vit A | 3% |
| vit C | 22% |
| folate | 1% |
Suggested Recipes
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1 tbsp 15 mL) vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1 tsp (5 mL) dried basil
1/4 tsp (1 mL) salt
1 jar (313 mL) roasted sweet red peppers, drained
1/4 cup (50 mL) light mayonnaise
4 tsp (20 mL) dijon mustard
1/4 tsp (1 mL) hot pepper sauce
Preparation:
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; pur?until smooth. Transfer to bowl. (Make-ahead: Cover and refrigerate for up to 2 days.)
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