|Home > Nutrition > Healthy Recipes > Roasted Pepper Dip|
Nutrition Information:Calories: 36
Protein: 1 g
Carbs: 9 g
Fat: 0 g
Saturated Fat: 0 g
Sodium: 73 mg
Fiber: 2 g
|1||Roast the peppers: cut peppers into quarters and remove stem, seeds, and membranes.|
|2||Line a baking sheet with foil. Place peppers down on foil, skin side up and press each segment to lie flat on sheet.|
|3||Bake in an oven at 425º for 20 minutes or until skin is blackened and blistered.|
|4||Remove peppers from oven and place in a paper bag. Close bag and let cool for 10 minutes. Peel and discard skins.|
|5||Place peppers in a food processor, cover and blend until finely chopped.|
|6||Add tomato paste, sugar, thyme, salt, red pepper flakes and garlic. Cover and blend until smooth.|
|7||Yield: 3/4 cup. Serving Size: 1 tablespoon.|
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Meghan Tiernan (MS, RD, LDN) is a registered dietitian with a passion for helping others achieve a healthy lifestyle. She strives to help others learn the most nutritious way to eat, in order to achieve good health.
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