Required Tools: Food Processor or Blender
Roast your peppers in the oven, on the grill, or on a gas stovetop
For Roasting Peppers
1. Rub some olive oil on the Bell Peppers.
2. Place Bell Peppers on a medium heat directly on the stovetop or grill.
3. Roast continuously rotating occasionally until the entire pepper is charred (blackened) and has some give when you squeeze it with tongs.
4. Remove from heat and place on a cutting board with a bowl on top to steam for 10-15 minutes
5. Remove bowl and place the peppers in an ice bath. Remove skin.
6. Remove seeds and veins from peppers
For the dip
1. In a food processor, combine your peppers, 1-1.5 cups of greek yogurt, 5-7 cloves of garlic, 1 tablespoon of red pepper flakes, the juice of half of a lemon, and salt to taste. Pulse until well combined and at desired consistency. Add more yogurt to thicken.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (42g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 12 | ||
Calories from Fat: 1 (8%) | ||
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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 350.4mg | 12 % | |
Potassium 83.9mg | 2 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 1.7g | ||
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: 12
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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