This is an easy and tasty, low-calorie, 100% vegetable dip
Step 1.
Put oven on broil. Wash and clean red bell pepper, peel and slice onion, peel garlic cloves. Coat all vegetable with extra virgin olive oil and place on broiling pan or foil. Put the vegetables under the broiler, turning once during cooking until browned on both sides. Remove from oven and set aside to cool.
Step 2.
Wash and chop the celery sticks, celery leaves, and tomato. Wash the basil leaves. Add to a food processor or blender. Juice lime and add to food processor or blender. Peel the cooled roasted red pepper to remove the skin. Discard. Add the roasted red pepper, onion, and garlic to the food processor. Add the salt and chipotle pepper. Process until smooth.
Step 3.
Using a slotted spoon, transfer the mixture to a small serving dish or dip bowl, draining and leaving the excess liquid behind. Put on tray or dish and arrange fresh vegetables around the dip. You can use lightly steamed vegetables like sugar snap peas or asparagus as well as raw vegetables like cucumbers, carrots, bell peppers, broccoli, cauliflower, cherry tomatoes, etc.
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Serving Size: 1 Recipe (857g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 259 | ||
Calories from Fat: 74 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.2g | 11 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 2296.1mg | 79 % | |
Potassium 1860.8mg | 49 % | |
Total Carbohydrate 44.9g | 13 % | |
Dietary Fiber 13.8g | 55 % | |
Sugars, other 31.1g | ||
Protein 7.7g | 11 % | |
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: 259
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