Try this Roasted Red Bell Pepper and Garlic Dip recipe, or contribute your own.
Suggest a better descriptionNotes: From Orange County Register Cooks note: Some markets sell roasted red bell peppers in jars. Or, to roast bell peppers, line a baking sheet or jelly-roll pan with aluminum foil, using enough foil so that you have extra on the sides. Place peppers in a single layer on top of foil. Broil 6-8 inches below broiler element. Rotate to char on all sides. Remove from oven and draw up sides of foil to enclose peppers. Allow to rest 5 minutes. Open foil. When peppers are cool enough to handle, peel and seed. 1. Place all ingredients in food processor. Process until smooth. If desired, garnish with a sprig of fresh parsley or basil. Yield: About 1 cups Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 28, 1998
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Serving Size: 1 Serving (514g) | ||
Recipe Makes: 1 | ||
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Calories: 879 | ||
Calories from Fat: 707 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 78.6g | 105 % | |
Saturated Fat 43.9g | 219 % | |
Monounsaturated Fat 19.6g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 249.5mg | 77 % | |
Sodium 741.3mg | 26 % | |
Potassium 949mg | 25 % | |
Total Carbohydrate 31.1g | 9 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 24.8g | ||
Protein 17.1g | 24 % | |
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: 879
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