Recipe courtesy of Katie Lee Biegel
Hot Roasted Red Pepper Dip
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 5 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 372
- Total Fat
- 34 g
- Saturated Fat
- 12 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 9 g
- Cholesterol
- 61 mg
- Sodium
- 501 mg
- Level: Easy
- Total: 30 min
- Active: 5 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 372
- Total Fat
- 34 g
- Saturated Fat
- 12 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 9 g
- Cholesterol
- 61 mg
- Sodium
- 501 mg
Ingredients
Directions
- Preheat the oven to 325 degrees F. Grease a 2-quart baking dish with cooking spray.
- In a food processor, blend the roasted red peppers and garlic until combined. Add the cream cheese, mayo, Parmesan, salt, pepper and basil to the processor and blend. Spoon into the prepared baking dish. Top with the mozzarella. Bake until bubbling and the top is golden brown, 20 to 25 minutes. Serve with toasted rustic bread.
