Red Pepper Dip
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Nutritional Info |
|
|---|---|
| Per 1 Tbsp (15 mL): about | - |
| cal | 16 |
| pro | 0 |
| total fat | 1 g |
| sat. fat | 0 |
| carb | 1 g |
| fibre | 0 g |
| chol | 0 mg |
| sodium | 65 mg |
| % RDI: | - |
| iron | 1 |
| vit A | 3 |
| vit C | 22 |
| folate | 1 |
Crunchy vegetables or pita crisps make great dippers for this taste treat.
Ingredients
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1/4 tsp salt
- 1 jar (313 ml) roasted red peppers, drained
- 1/4 cup light mayonnaise
- 4 tsp Dijon mustard
- 1/4 tsp 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; puree until smooth. Transfer to bowl. (Make-ahead: Cover and refrigerate for up to 2 days.)
- Keywords : Condiments/sauces; Vegetarian; Red pepper; Onions; Mayonnaise; Make-Ahead; Lactose-free;
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