In blender, or using immersion blender, puree all ingredients together; with blender running, add enough olive oil to loosen.
Roast your own pepper, or use prepared.
Serve with carrot sticks or other veggies, or wheat thins.
Original recipe from Bon Appetit says you can also use sherry vinegar instead of lemon juice, but I didn't have it on hand. Their recipe also called for just a few spoonfuls of lemon juice; I used almost a whole lemon's worth, and I threw in a little Tabasco and even a pinch of cloves to zing it up a little. It tasted better to me the second day; it got a "yum" response from my friend.
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|Serving Size: 1 Serving (89g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 2.6mg||0 %|
|Potassium 147.8mg||4 %|
|Total Carbohydrate 7.6g||2 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 5.3g|
|Protein 1g||1 %|
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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: 28
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