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Dips & Spreads are the perfect way to make your appetizers really shine, so try these quick and easy recipes.
Grilled Red Bell Pepper Dip
Yield: Makes about 2 cups dip
Grilled bell pepper mellows the flavor of this easy dip, which is essentially fat free if the Parmesan is omitted. As it is, fat only contributes a respectable 25% of the total calories in this recipe.
Ingredients:
1
medium red bell pepper, stemmed, halved and seeded
1
cup fat-free or reduced-fat ricotta cheese
4
ounces fat-free cream cheese
1/4
cup grated Parmesan cheese
Grilled Garlic (recipe) or 2 cloves garlic, minced
1/2
teaspoon Dijon mustard
1/4
teaspoon salt
1/4
teaspoon herbes de Provence*
Mini pita pockets, fresh vegetables, Melba toast or pretzels (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; cover and process until smooth. Serve with mini pita pockets or vegetables for dipping, if desired.
Nutritional Information:
| Serving Size: 2 tablespoons dip (without dippers) | |
| Sodium | 130 mg |
| Protein | 4 g |
| Fiber | <1 g |
| Carbohydrate | 1 g |
| Cholesterol | 3 mg |
| Saturated Fat | <1 g |
| Total Fat | 1 g |
| Calories from Fat | 21 % |
| Calories | 26 |
Dietary Exchange:
| Meat | 1/2 |
This recipe appears in:
Dips & Spreads
