Easy Low Fat Roasted Red Pepper Dip Recipes

EASY LOW FAT ROASTED RED PEPPER DIP

Easy Low Fat Roasted Red Pepper Dip image

Once you taste this roasted red pepper dip, you'll never need to make another full-of-cheese, loaded-with-fat, red pepper dip again. I tweaked the recipe given to me by the chef of a local brewpub, Harvest Moon, where they charged $9 for a little ramekin of this stuff with some crudites and pita crisps. It was well worth the $9. That's how good this dip is. Trust me, try it.

Provided by quotPink Eyedquot J

Categories Peppers

Time 1h5m

Yield 2 cups, 10-12 serving(s)

Number Of Ingredients 7

Ingredients

1 (16 ounce) jar sliced roasted red peppers, drained
1 (6 ounce) container nonfat plain yogurt
3/4 cup raisins
1 cup toasted sliced almonds
1/2 teaspoon paprika
1/2 teaspoon salt
3 dashes hot sauce, to taste (I prefer Tobasco)

Steps:

Puree all ingredients in a food processor until smooth.
Chill for at least an hour.
Serve. I usually serve this with sliced cucumbers and raw red pepper slices and pita chips, but you can serve this with whatever you want.

Nutrition Facts : Calories 132.9, Fat 7.5, SaturatedFat 0.6, Cholesterol 0.3, Sodium 752.2, Carbohydrate 14.4, Fiber 2.6, Sugar 8.4, Protein 4.7

ROASTED RED PEPPER DIP

Roasted Red Pepper Dip image

Whip up a creamy homemade dip with zip in just 10 minutes. Roasted peppers, garlic and basil make it irresistible.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 1h10m

Yield 8

Number Of Ingredients 5

Ingredients

1 jar (7 or 7.25 oz) roasted red bell peppers, well drained, coarsely chopped
1 tablespoon chopped fresh basil leaves
1 small clove garlic
1/2 cup 1/3-less-fat cream cheese (from 8-oz container)
1 tablespoon sliced almonds, if desired

Steps:

In food processor, place roasted peppers, basil and garlic. Cover; process until finely chopped. Add cream cheese; cover and process until smooth. Spoon dip into serving bowl. Cover; refrigerate 1 hour to blend flavors.
Just before serving, sprinkle almonds over dip.

Nutrition Facts : Calories 40, Carbohydrate 2 g, Cholesterol 10 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 2 g, TransFat 0 g

ROASTED RED PEPPER DIP

Roasted Red Pepper Dip image

This creamy dip is a nice addition to an appetizer buffet. It's received many compliments, and I've handed out several copies of the recipe. -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 2 cups.

Number Of Ingredients 8

Ingredients

1 cup fat-free sour cream
1/2 cup reduced-fat mayonnaise
1/2 teaspoon prepared horseradish
1/8 teaspoon cayenne pepper
4 drops hot pepper sauce
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
1 medium sweet red pepper
Assorted fresh vegetables

Steps:

In a small bowl, combine the first five ingredients. Stir in the roasted red peppers. Cut a thin slice off one long side of sweet red pepper; remove seeds. Spoon dip into pepper cup. Serve with vegetables.

Nutrition Facts : Calories 90 calories, Fat 5g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 192mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

MARY'S ROASTED RED PEPPER DIP

Mary's Roasted Red Pepper Dip image

This is a HUGE hit at all of my parties!!! With kids, as well as adults...and it is very easy to make!!! Serve this flavorful dip with tortilla chips. Roasted red peppers and two kinds of cheese create the perfect combination. Adjust the amounts of onion and garlic to taste.

Provided by DOREENB

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes

Time 30m

Yield 32

Number Of Ingredients 7

Ingredients

1 (7 ounce) jar roasted red peppers, drained and diced
¾ pound shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 tablespoon minced onion
1 clove garlic, minced
2 tablespoons prepared Dijon-style mustard

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a small baking dish, mix the roasted red peppers, Monterey Jack cheese, cream cheese, mayonnaise, onion, garlic and Dijon-style mustard.
Bake in the preheated oven 20 minutes, or until bubbly and lightly browned. Serve warm.

Nutrition Facts : Calories 115.8 calories, Carbohydrate 1 g, Cholesterol 19.8 mg, Fat 11.1 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 4.4 g, Sodium 224.1 mg, Sugar 0.2 g

BEST LOW FAT ROASTED RED PEPPER DIP

Best Low Fat Roasted Red Pepper Dip image

This recipe works best in the food processor. I find that this recipe is grainy if you use roasted red peppers from a jar. This dip goes well with tortilla chips, raw vegetables, or even as a replacement for mayonnaise on your favorite sandwich. Every time I make this, at least 1 person asks for the recipe!

Provided by Aimchick

Categories Cheese

Time 25m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

4 large red bell peppers
3 garlic cloves, unpeeled
2 (8 ounce) packages fat free cream cheese, at room temp
1 tablespoon balsamic vinegar
1 teaspoon crushed red pepper flakes

Steps:

Set oven to broil.
Cut peppers lengthwise and remove seeds and vein.
Place peppers skin side and whole garlic cloves up on a baking sheet on the top shelf of the oven.
Broil until skins turn black.
Remove peppers and garlic from the baking sheet and place in a large bowl and cover tightly with plastic wrap until cool enough to handle.
Remove skins from peppers and garlic and discard. Both should come off very easily.
Put peeled peppers and garlic into food processor and puree.
Add remaining ingredients and process until smooth.
Chill for at least an hour before serving.

Nutrition Facts : Calories 77.7, Fat 1, SaturatedFat 0.6, Cholesterol 4.5, Sodium 311, Carbohydrate 8.7, Fiber 1.7, Sugar 3.7, Protein 9.1

ROASTED RED-PEPPER DIP

Roasted Red-Pepper Dip image

Provided by Trish Hall

Categories dips and spreads, appetizer

Time 10m

Yield 1 3/4 cups

Number Of Ingredients 7

Ingredients

14 ounces roasted red peppers, either store-bought or homemade
1 medium clove garlic
1/4 teaspoon kosher salt
2 tablespoons olive oil
2 tablespoons minced Italian parsley
1 tablespoon lemon juice
2 teaspoons capers, drained

Steps:

Arrange the peppers on a double layer of paper towels, and let dry.
Smash and peel the garlic. Then in a small bowl mash to a paste with the salt.
Combine the garlic mixture, oil, parsley, lemon juice and capers in a food processor, and process until chopped fine. Add the peppers, and process until they are coarsely chopped. Store, covered, in the refrigerator for up to 5 days. Serve at room temperature.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 8 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 170 milligrams, Sugar 5 grams

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