Freeze remaining puree in small containers for future batches.
Using a food processor, puree peppers and onion.
Mix 1 cup mayo and 2 Tablespoons of the vegetable puree in a bowl.
Add remaining ingredients and mix well.
Chill for eight hours or overnight to blend flavors.
Per Serving: 99 Calories; 12g Fat (98.6% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 78mg Sodium
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (46g) | ||
Recipe Makes: 16 | ||
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Calories: 120 | ||
Calories from Fat: 89 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.9g | 13 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 209.6mg | 7 % | |
Potassium 32.6mg | 1 % | |
Total Carbohydrate 8.1g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 7.8g | ||
Protein 0.4g | 1 % | |
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: 120
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