Roasted Red And Green Pepper Dip
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Appetizers, Spreads, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | Red Bell Pepper | |
| 1 1/2 | c | Mayonnaise |
| 1 | t | Dried Parsley, Crushed |
| 1 | Green Bell Pepper | |
| 1/2 | c | Sour Cream |
| Fresh Parsley, Chopped OR | ||
| Paprika | ||
| Dried Parsley, Crushed | ||
| 2 | T | Lemon Juice |
| 1 | T | Fresh Parsley, Chopped OR |
INSTRUCTIONS
Slice the peppers in half, vertically, and remove the seeds. Char under the broiler on both sides (about 5 minutes per side). Remove and cool. Peel and dice the peppers and set aside. Blend the mayonnaise and sour cream until smooth. Mix in the lemon juice and parsley then blend in the peppers. Cover and chill. Garnish with additional parsley and sprinkle with paprika, if desired. Makes about 3 cups of dip. SUGGESTED DIPPERS: Deli Meats, Elephant Garlic Chips, Baby Corn, String Beans, Carrots, Bread Sticks From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 280
Calories From Fat: 208
Total Fat: 23.6g
Cholesterol: 25.2mg
Sodium: 435.5mg
Potassium: 139.4mg
Carbohydrates: 17.6g
Fiber: 1g
Sugar: 6.2g
Protein: 1.4g