Roasted Red Pepper Dip
Nutritional Info |
|
|---|---|
| Per 2 tbsp (25 mL): about | - |
| cal | 22 |
| pro | 0 |
| total fat | 1 g |
| sat. fat | 0 |
| carb | 3 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 111 mg |
| % RDI: | - |
| iron | 1 |
| vit A | 11 |
| vit C | 82 |
| folate | 3 |
Pita chips are easy to make ahead — and they make tasty scoops for this dip. Cut four pita breads into 10 wedges each. Brush both sides lightly with olive oil. Bake on rimmed baking sheet in 350°F (180°C) oven until golden, about 12 minutes. Let cool; then store in airtight container for up to one week.
Ingredients
Preparation
Place peppers on rimmed baking sheet; roast in 400°F (200°C) oven, turning 4 times, until softened and skins are charred, about 20 minutes. Let cool for 15 minutes; peel, core and seed. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
In small skillet, heat oil over medium heat; cook garlic, onion and cayenne pepper, stirring, until onion is softened, about 2 minutes.
In food processor, pur?peppers until smooth. Add onion mixture, bread crumbs, capers, salt and pepper; pur?until smooth. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Source : Canadian Living Magazine: November 2002
- Keywords : Appetizers; Condiments/sauces; Vegetarian; Vegan; Roast; Red pepper; Capers; Onions;
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