Smoky red pepper dip
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Red bell peppers |
| 2 | cups | Sliced red onion |
| 2 | Cloves garlic | |
| ¼ | cup | Dry bread crumbs |
| ¼ | cup | Plain fat-free yogurt |
| 1 | tablespoon | Red wine vinegar |
| 2 | teaspoons | Olive oil |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Hot sauce |
Directions
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Arrange onion and garlic around peppers on baking sheet. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes; peel.
Place peppers, onions, and garlic in a food processor; process until finely chopped. Add remaining ingredients; process until smooth. Serve with toasted pita triangles. Yield: 1¾ cups (serving size: 1 tablespoon).
Typos by Gail Shermeyer, 4paws@....
Recipe by: Cooking Light, Nov-Dec 1996 Posted to Bakery-Shoppe Digest V1 #232 by 4paws@... (Shermeyer-Gail) on Sep 12, 1997