Grilled Red Bell Pepper 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.
Makes about 2 cups dip
|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 or 2 cloves garlic, minced|
|1/2||teaspoon Dijon mustard|
|1/4||teaspoon herbes de Provence*|
|Mini pita pockets, fresh vegetables, Melba toast or pretzels (optional)|
*Substitute dash each rubbed sage, crushed dried rosemary, thyme, oregano, marjoram and basil for herbes de Provence, if desired.
- 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; cover and process until smooth. Serve with mini pita pockets or vegetables for dipping, if desired.
|Serving Size:||2 tablespoons dip (without dippers)|
|Saturated Fat||<1 g|
|Total Fat||1 g|
|Calories from Fat||21 %|
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