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Quick Roasted Red Pepper Dip

Makes 6 servings (1 1/2 cups / 375 mL)

Roasted red peppers are flavorful and offer key nutrients. No wonder they often appear as an ingredient in recipes. You can roast them yourself and freeze them for later use or purchase them already prepared in a jar.

Ingredients

3  roasted red bell peppers, skins and seeds removed (see tip) 3 
3/4 cup feta cheese, drained and crumbled (about 6 oz/175 g) 175 mL
1/2 tsp minced garlic 2 mL
1/4 tsp hot pepper flakes 1 mL

Instructions

Step 1
In a food processor or blender, purée peppers, feta cheese, garlic and hot pepper flakes. Chill before serving.

Tips

To Roast Peppers:
Heat barbecue or broiler; place peppers on grill or broiling pan and cook until skins turn black. Keep turning peppers until skins are blistered and black. Place roasted peppers in large pot with lid. Steam will make them sweat and skin will be easier to peel off.
Let peppers cool. Remove stems, seeds and skin.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1/4 cup (50 mL)
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 66
7%
Fat / Lipides 4.3 g
Saturated / saturés 2.9 g
+ Trans / trans 0.1 g
Cholesterol / Cholestérol 17 mg
9%
Sodium / Sodium 210 mg
2%
Carbohydrates / Glucides 4.7 g
4%
Fiber / Fibres 0.9 g
Sugars / Sucres 3.3 g
Protein Protéines 3.3 g
20%
Vitamin A / Vitamine A
163%
Vitamin C / Vitamine C
9%
Calcium / Calcium
3%
Iron / Fer
DIETITIAN’S MESSAGE
Red peppers are high in vitamin C, vitamin A and antioxidants. To increase fiber, serve this delicious dip with raw vegetables, whole-wheat pita bread triangles, Pita Crisps or whole-wheat crackers. 
Contributor
Helen Haresign, Dietitian
 
Cook Great Food - Dietitians of Canada. 2001. Published by Robert Rose Inc (Photo by Mark T. Shapiro)
 

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