Roasted Red Pepper Dip - - Jackson, MS

Jackson Heart Clinic

Roasted Red Pepper Dip



  • 3 large sweet red peppers
  • 1 small clove garlic
  • 1/2 cup nonfat sour cream
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon anchovy paste
  • 1/2 tsp. lemon juice
  • 1/4 tsp. freshly ground pepper  

     Cut peppers in half lengthwise; remove and discard seeds and membranes.  Place peppers, skin side up, on a baking sheet; flatten with palm of hand.  Broil 5 1/2 inches from heat (with electric oven door partially opened) 15 to 20 minutes or until charred.  Place peppers in ice water until cool.  Peel and discard skins.  (See note)

     Position knife blade in food processor bowl; drop garlic through food chute with processor running; process 3 second or until garlic is minced.  Add roasted pepper, sour cream, and remaining ingredients; process until smooth.  Serve with raw vegetables or toasted baguette slices.  Yield: 1 1/2 cups

Note:  Jarred roasted red peppers can be substituted for fresh.

Per Serving:

  • calories 10
  • fat 0.1g
  • sat fat 0.0g
  • carbohydrate 1.7 g
  • fiber 0.4g
  • cholesterol 0 mg
  • sodium 33 mg
  • calcium 4mg

Powered by Frankly