Makes about 2 cups dip
|1||red bell pepper, stemmed, halved and seeded|
|1||cup ricotta cheese|
|4||ounces cream cheese|
|1/4||cup (1 ounce) grated Parmesan cheese|
|Grilled Garlic or 1 clove garlic, minced|
|1/2||teaspoon Dijon mustard|
|1/4||teaspoon herbes de Provence*|
|Mini pita pockets, Melba toast, pretzels or fresh vegetables (optional)|
*Substitute dash each rubbed sage, crushed dried rosemary, thyme, oregano, marjoram and basil leaves for herbes de Provence.
- Grill bell pepper halves, skin side down, on covered grill over medium coals 15 to 25 minutes or until skin is charred, without turning. Remove from grill and immediately place in bowl; cover and let stand 15 to 20 minutes. Remove skin with paring knife; discard.
- Place bell pepper in food processor. Add cheeses, garlic, mustard, salt and herbes de Provence; process until smooth. Serve with mini pita pockets or vegetables for dipped, if desired.
|Serving Size:||1/4 cup dip (without vegetables)|
|Saturated Fat||6 g|
|Total Fat||10 g|
|Calories from Fat||72 %|
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