Try this Roasted Red Pepper Dip recipe, or contribute your own.
Suggest a better descriptionA pleasant change from guacamole, this dip has the color and taste to compliment crudites, toasted pita bread triangles, or crisp crackers. ~------------------------------------------------------ ~----------------- Preheat the broiler. Slice the peppers in half lengthwise, and core and seed. Lay the pieces skin side up in a shallow broiling pan and set the pan 3 inches below the heat. Broil the peppers until the skin blisters and turns black. Remove the peppers to a plastic bag and close it; let them steam for 15 minutes. When they are cool enough to handle, peel off the skin. Meanwhile, break the bread into a small bowl, add the milk, and soak for 10 minutes. Combine the bread, peppers, olives and garlic in a food processor and process with a pulsing motion for about 4 seconds. Add the oil, lemon juice and Tabasco sauce, pulse for 3 seconds longer. Spoon the dip into a serving bowl, cover and let stand at least 30 minutes to blend the flavors. Garnish with sliced olives. From: The Tabasco Cookbook. Typed by Syd Bigger.
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Serving Size: 1 Serving (677g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 607 | ||
Calories from Fat: 502 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.8g | 74 % | |
Saturated Fat 7.6g | 38 % | |
Monounsaturated Fat 40.4g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 1.2mg | 0 % | |
Sodium 4998.2mg | 172 % | |
Potassium 720.8mg | 19 % | |
Total Carbohydrate 30.2g | 9 % | |
Dietary Fiber 15.6g | 62 % | |
Sugars, other 14.6g | ||
Protein 6.6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 607
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