Roasted Red Pepper Dip with Goat Cheese - 1g Carbs, 0.3g Fiber, 0.6g Sugar
From: dLife
A healthy dip or snack made with roasted red pepper and goat cheese.
Prep Time: 10 min
Cook Time: 15 min
Difficulty: EASY
Servings: 16
Serving Size: 1 Tbsp
2 small red bell peppers OR one 7oz jar roasted red peppers, drained
1 red hot chile peppers OR 1 to 2 tsp chopped red jalapeno pepper
8 oz goat cheese, cut up OR cream cheese
2 tbsp olive oil OR cooking oil
1 medium garlic cloves, quartered
2 Tbsp fresh rosemary (or basil, or oregano; or 1 tsp dried rosemary, basil,
or oregano, crushed)
1. If using fresh sweet peppers and fresh chile pepper, see directions
below to roast them. Cut roasted peppers into pieces.
2. In food processor or blender, combine roasted or bottled peppers,
goat cheese, oil, and garlic. Cover and process or blend until smooth.
Add rosemary; pulse until combined. Transfer dip to serving bowl.
3. Serve immediately or chill in a tightly covered container for up to
two days. Serve with assorted vegetables.
Additional Information - -
To roast peppers:
Preheat oven to 425 degrees F. Halve peppers lengthwise, remove stems,
seeds and membranes. (When working with chile pepper, wear plastic or
rubber gloves so oils in the chile don't burn your skin.) Line baking
sheet with foil, place pepper halves cut side down. Bake 15 to 20 minutes
or until skins are blistered and dark. Carefully bring foil up and around
the pepper halves to enclose. Let stand about 20 minutes or until cool
enough to handle. Use a sharp knife to loosen the edges of skin; gently
and slowly peel off the skin and discard.
Servings: 16
Serving Size: 1 Tbsp
Nutrition per Serving:
34.8 Calories, 3g Total Fat, 1.1g Saturated Fat, 1.9g Unsaturated Fat,
1g Total Carbs, 0.3g Dietary Fiber, 0.6g Sugars, 36.7mg Potassium,
1g Protein, 21.4mg Sodium
Dietary Exchanges: 1/2 Fat
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