Try this Sweet Red Pepper Spread recipe, or contribute your own.
Suggest a better descriptionA dip or spread for torilla chips, pita chips (350oF about 15 minutes); or french bread. Roast your own peppers (2 medium): Pieces: bake at 425 for 20 minutes, turning. fire-grill whole, about 20 minutes. Dry-pan fry, whole, turning often, 30-40 minutes. Peel; remove stems and seeds. Or buy a 7-ounce jar. Chop roasted peppers in a blender. Add other ingredients and blend until nearly smooth. Makes 3/4 cup; six 130-calorie servings. (Refrigerate up to 1 week.) Parties and Garlic: make one batch with 1/8 teaspoon garlic powder. make another with 1 teaspoon minced or pureed garlic.
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Serving Size: 1 Serving (52g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 22 | ||
Calories from Fat: 1 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 129.5mg | 4 % | |
Potassium 169.6mg | 4 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 4.6g | ||
Protein 0.7g | 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: 22
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