Roasted Red Pepper Dip - xpost

[Guest guest]

xpost veg, mc

 

 

* Exported from MasterCook *

 

Roasted Red Pepper Dip

 

Recipe By :Vegetarian Barbecue & Other Pleasures of the Harvest

Serving Size : 0 Preparation Time :0:00

Categories : Vegetable Spreads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large red bell pepper -- (about 10 ounces)

1 clove garlic -- (1 to 2)

1/4 cup nonfat yogurt

2 tablespoons mayonnaise

1/8 teaspoon white pepper

salt (optional)

 

Preheat a gas grill to high or build a fire in a kettle grill (or use an

existing fire).

 

Cut pepper in half and remove seeds and core. Place pepper on the grill until

charred on all sides, turning as needed -- about 10 to 12 minutes. Place pepper

in a sealed plastic bag until cool; then remove skin with fingers.

 

In a blender or food processor, puree pepper, garlic, yogurt, mayonnaise, and

white pepper. Add salt if desired. Refrigerate for later use or serve at room

temperature. Makes 1 cup.

 

Typed by Brenda Adams <brendaadams

 

Source:

" Vegetarian Barbecue & Other Pleasures of the Harvest; Patti Bess "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 266 Calories; 24g Fat (74.7% calories

from fat); 5g Protein; 13g Carbohydrate; 3g Dietary Fiber; 11mg Cholesterol;

203mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1/2 Non-Fat Milk; 2

Fat.

 

NOTES : Use this dip for a tray of raw or grilled vegetables, or spread it on

crackers or French bread.