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Roasted Red Pepper Dip

(1)
  1 reviews
  • 10 min prep time
  • 1 hr 10 min total time
  • 6 ingredients
  • 8 servings
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No need to buy veggie dip when this colorful concoction for crudités takes only 10 minutes!

Ingredients

1
jar (7 or 7.25 oz) roasted red bell peppers, well drained, coarsely chopped
1
tablespoon chopped fresh basil leaves
1
small clove garlic
1/2
cup reduced-fat cream cheese (from 8-oz container)
1
tablespoon sliced almonds, if desired
Grilled asparagus

Steps

  • 1 In food processor, place roasted peppers, basil and garlic. Cover; process until finely chopped. Add cream cheese. Cover; process until smooth.
  • 2 Cover dip; refrigerate 1 hour. Just before serving, sprinkle with almonds. Serve with grilled asparagus.
  • 1 In food processor, place roasted peppers, basil and garlic. Cover; process until finely chopped. Add cream cheese. Cover; process until smooth.
  • 2 Cover dip; refrigerate 1 hour. Just before serving, sprinkle with almonds. Serve with grilled asparagus.

Expert Tips

Add bite to his dip by sprinkling it with crushed red pepper flakes.

In addition to asparagus, celery and carrots also make great dippers. To make scooping the dip easier, cut celery into short wide slices and carrots into thick diagonal slices.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
45
Calories from Fat
30
% Daily Value
Total Fat
3 1/2g
5%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
60mg
3%
Total Carbohydrate
2g
1%
Dietary Fiber
0g
0%
Sugars
1g
Protein
2g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
50%
50%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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