Print
ShareThis
Chunky Pecan and Beef Dip
Dips & Spreads are the perfect way to make your appetizers really shine, so try these quick and easy recipes.
Yield: Makes about 2 cups dip
Ingredients:
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)
Preparation:
1.
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.
2.
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.
Nutritional Information:
| Serving Size: 1/4 cup dip (without vegetables) | |
| Fiber | <1 g |
| Carbohydrate | 3 g |
| Cholesterol | 33 mg |
| Saturated Fat | 6 g |
| Total Fat | 10 g |
| Calories from Fat | 72 % |
| Calories | 119 |
| Protein | 6 g |
| Sodium | 187 mg |
Dietary Exchange:
| Meat | 1/2 |
| Fat | 2 |
This recipe appears in:
Dips & Spreads
