PepperFool.com Home Back to Recipe Main Page Back to Appetizer Recipes
Roasted Red Pepper Dip #3
  Back To Index
    Roasted Red Pepper Dip #3

  • 1 jar (7 1/2 ounces) roasted red peppers, well drained
  • 1/2 cup plain low-fat yogurt and light mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoon minced garlic
  • 1 teaspoon freshly grated lemon peel
  • 1 tablespoon lemon juice
  • 3 drops hot-pepper sauce
    Accompaniments:
  • pita wedges and cut-up
  • raw vegetables for dipping

    • Process roasted pepper in food processor until smooth. Scrape into serving bowl and stir in remaining ingredients. Refrigerate at least 1 hour. Serve with accompaniments.

    From: Elizabeth Alston, Exec. Food Editor, Woman's Day Magazine
    Posted By: Food TV NetworkCopyright © 2000 Television Food Network, G.P., All Rights Reserved
    Post Date: ???

    *BACK TO APPETIZERS*






[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1996 - 2003
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA

PepperFool.com