Grilled Red Bell Pepper Dip


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.


  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)
Calories 119
Calories from Fat 72 %
Total Fat 10 g
Saturated Fat 6 g
Cholesterol 33 mg
Carbohydrate 3 g
Fiber <1 g
Protein 6 g
Sodium 187 mg

Dietary Exchange

Meat 1/2
Fat 2

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