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Red Pepper Dip (2 Tbsp Svg) Recipe

Looking for an easy Red Pepper Dip (2 TBSP Svg) recipe? Learn how to make Red Pepper Dip (2 TBSP Svg) using healthy ingredients.


Submitted by cleewise

Makes 18 servings



Red Pepper Dip 0 Pt but FF Cream Cheese is 1 Pt

Recipe Ingredients for Red Pepper Dip (2 TBSP Svg)

2 large red bell peppers
2 whole green onions, cut into 2" lengths
2 tbs. fresh cilantro leaves
8 oz. Greek Yogurt
1/2 cup tomatoes, seeded & chopped
1 tsp. ground cumin
1 pinch hot sauce,
1 pinch Salt
1 pinch Ground black pepper

Recipe Directions for Red Pepper Dip (2 TBSP Svg)

  1. Instructions

  2. 1.Preheat the broiler or barbecue grill to highheat.

  3. 2.With a small sharp knife, cut a couple of slits in the top of each bell pepper.

  4. 3.Place the peppers on the rack 6" from the broiler heat source or on the grill rack. cook for 2 to 5 minutes, or until the skin is charred black.

  5. 4.Rotate thepeppers so that another side faces the heat. Continue cooking until all sides are charred.

  6. 5.Transfer the peppers to a brown paper bag. Close the bag tightly. Let stand for about 15 minutes, or until the peppers are cool enough to handle.

  7. 6.One at a time, with hands, peel the charred skin from the peppers. Discard the skin, stem and seeds.

  8. 7.Transfer the roasted peppers to the bowl of a food processor fitted with a chopping blade. Process for a few seconds, or until the peppers are roughly chopped.

  9. 8.Spoon the peppers into a fine strainer or sieve. Stir to allow the excess liquid to drain off.

  10. 9.Meanwhile, to the bowl of the food processor, add the green onions, cilantro and garlic. Process for about 60 seconds, or until finely chopped. Add the cream cheese. Process for about 60 seconds, or until well combined.

  11. 10.Transfer the mixture to a medium bowl.

  12. 11.Stir in the reserved bell peppers, tomatoes and cumin. Stir to mix well.

  13. 12.Season with hot-pepper sauce, salt and black pepper.

  14. 13.Cover the bowl.

  15. 14.Refrigerate for at least 3 hours or up to 2 days, for the flavors to blend.

  16. Serving suggestions: with carrots, cucumbers and celery sticks; Wasa Light Rye Crispbread; cubes of whole-grain bread; shrimp; as a spread in wraps/sandwiches.

Categories

Fourth of July

Nutrition Facts
Serving Size 36.9g
Amount Per Serving
Calories
17
Calories from Fat
3
% Daily Value*
Total Fat
0.3g
0%
Saturated Fat
0.2g
1%
Trans Fat
0.0g
Cholesterol
1mg
0%
Sodium
14mg
1%
Potassium
56mg
2%
Total Carbohydrates
1.9g
1%
Dietary Fiber
0.5g
2%
Sugars
1.4g
Protein
1.5g
Vitamin A 13% Vitamin C 40%
Calcium 2% Iron 1%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Low in cholesterol
  • High in dietary fiber
  • Very high in vitamin A
  • Very high in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • Very high in sugar
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