Guest guest Posted November 4, 2006 Report Share Posted November 4, 2006 Veggie Dip POINTS® Value | 0 Servings | 8 Similar in texture to salsa, this colorful veggie packed dip can be whipped up in minutes. Try it with fresh vegetable sticks, baked chips or toasted pita wedges. 24 oz. roasted red peppers, (water-packed), undrained 2 medium garlic cloves, minced 1 TB fresh ginger root, minced 2 tsp. Dijon mustard 1/8 tsp. table salt, or to taste 1/8 tsp. ground black pepper, or to taste 1 medium yellow bell pepper, diced 1 cup mushroom(s), diced 1/4 cup fresh basil, chopped In a blender or food processor, combine roasted peppers, garlic, ginger and mustard. Purée until smooth; season to taste with salt and pepper. Transfer mixture to a large bowl and fold in remaining ingredients. Yields about 1/4 cup per serving. Quote Link to comment Share on other sites More sharing options...
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