| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dips |
1 |
Servings |
INGREDIENTS
| 2 |
md |
Red bell peppers |
| 2 |
c |
Sliced red onion |
| 2 |
|
Cloves garlic |
| 1/4 |
c |
Dry bread crumbs |
| 1/4 |
c |
Plain fat-free yogurt |
| 1 |
tb |
Red wine vinegar |
| 2 |
ts |
Olive oil |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Hot sauce |
INSTRUCTIONS
Cut bell peppers in half lengthwise; discard seeds and membranes. Place
pepper halves, skin sides up, on a foil-lined baking sheet; flatten with
hand. Arrange onion and garlic around peppers on baking sheet. Broil 10
minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand
15 minutes; peel.
Place peppers, onions, and garlic in a food processor; process until finely
chopped. Add remaining ingredients; process until smooth. Serve with
toasted pita triangles. Yield: 1 3/4 cups (serving size: 1 tablespoon).
Typos by Gail Shermeyer, 4paws@netrax.net.
Recipe by: Cooking Light, Nov-Dec 1996
Posted to Bakery-Shoppe Digest V1 #232 by 4paws@netrax.net (Shermeyer-Gail)
on Sep 12, 1997
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