Roasted Red Pepper Dip

Roasted Red Pepper Dip

(makes about 2 1/2 cups, 600 ml)

2 large red bell peppers, about 1 pound (480 g) total
1 large red onion, 8 ounces (240 g), peeled and sliced
2 large garlic cloves, peeled
1 cup (240 ml) plain nonfat yogurt
2 tablespoons (30 ml) minced fresh parsley
1/4 teaspoon (1.25 ml) hot pepper sauce
salt (optional) and freshly ground pepper to taste

  1. Preheat the broiler. Cut peppers in half lengthwise, discarding seeds and membranes. Place the peppers, cut side down, on a foil-lined baking sheet.
  2. Surround with onion and garlic. Broil for 10 minutes or until peppers are blackened. Immediately place peppers in self-sealing plastic bag. Seal and let stand for 15 minutes. Rinse peppers under running cold water, slipping off the peel.
  3. Place peeled peppers, onion, and garlic in a food process or blender. Process until finely chopped. Transfer mixture to a bowl and fold in remaining ingredients. Cover and chill until ready to serve. (May be made the day before.)

Per 2-tablespoon (30 ml) serving: 19 calories (4% calories from fat), 1 g protein, trace total fat (0 saturated fat), 4 g carbohydrate, 1 g dietary fiber, trace cholesterol, 10 mg sodium
Exchanges: free (for 2-tablespoon portion; if eating more, it becomes 1 vegetable)