Recipe courtesy of Elizabeth Alston

Red Pepper Dip

Name: Red Pepper Dip
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H10M0.000S
Ingredients: 1 jar (7 1/2 ounces) roasted red peppers, well drained; 1/2 cup each plain low-fat yogurt and light mayonnaise; 1 tablespoon Dijon mustard; 1 1/2 teaspoon minced garlic; 1 teaspoon freshly grated lemon peel; 1 tablespoon lemon juice; 3 drops hot-pepper sauce; Pita wedges and cut-up raw vegetables, for dipping

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Total: 1 hr 10 min
Prep: 10 min
Cook: 1 hr

Planning tip: The dip can be made up to 1 week ahead. Refrigerate tightly covered. The vegetable dippers can be prepared 2 days ahead. Wrap vegetables separately in damp paper towels; refrigerate in sealed plastic food bags.

Ingredients

1 jar (7 1/2 ounces) roasted red peppers, well drained

1/2 cup each plain low-fat yogurt and light mayonnaise

1 tablespoon Dijon mustard

1 1/2 teaspoon minced garlic

1 teaspoon freshly grated lemon peel

1 tablespoon lemon juice

3 drops hot-pepper sauce

Pita wedges and cut-up raw vegetables, for dipping

Directions

Process roasted pepper in food processor until smooth. Scrape into serving bowl and stir in remaining ingredients. Refrigerate at least 1 hour. Serve with accompaniments.

Recipe courtesy of Elizabeth Alston, Exec. Food Editor, Woman's Day Magazine

Show: In Food Today

Episode: Labor of Love

Red Pepper Dip

Ingredients

Directions

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