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Roasted Garlic and Red Bell Pepper Dip with Fresh Veggies

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Roasted Garlic and Red Bell Pepper Dip with Fresh Veggies
25 calories per tablespoons
Votes: 0
Rating: 0
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Meal Type Snacks
Main Ingredient Condiments, Dips, Sauces, Veggies
Secondary Category Gourmet
Prep Time 10 minutes
Cook Time 1.5 hours
Servings
1/4 cup servings
Ingredients
Meal Type Snacks
Main Ingredient Condiments, Dips, Sauces, Veggies
Secondary Category Gourmet
Prep Time 10 minutes
Cook Time 1.5 hours
Servings
1/4 cup servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Heat oven to 400° F.
  2. Slice ½ inch from the top of each garlic head. Place garlic cut side up on a large sheet of aluminum foil. Drizzle with 2 teaspoons of olive oil. Wrap tightly. Roast about an hour, then let cool. Squeeze garlic cloves from the bottom of each head into a small bowl, then put in a food processor.
  3. Roast the red bell pepper while the garlic is in the oven, but turn every 5-10 minutes until the skin is brown and loose. Remove the skin and seeds form the red bell pepper.
  4. Add the remaining oil and other ingredients to the food processor. Process until smooth
Recipe Notes

100 Calorie Snack

Enjoy 2 tablespoons of dip with 1 cup of fresh veggies, and a large glass of unsweetened tea.

200 Calorie

Enjoy 4 tablespoons or ¼ cup of dip with 2 cups of fresh veggies, and a large glass of unsweetened tea.

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