Smoky red pepper dip

Yield: 1 Servings

Measure Ingredient
2 mediums Red bell peppers
2 cups Sliced red onion
2 \N 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

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

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