Healthy Eating: only 3g Carbs..........

Red Pepper Cheese Dip

65 minutes 16

Publish Date: February 14, 2013

• 1 large red bell pepper
• 1 small onion, peeled and halved
• non-stick cooking spray
• 1 1 / 4 teaspoon Swanson Organic 100% Certified Organic Garlic Powder
• 1 cup plain, fat free Greek yogurt
• 1 / 2 cup ricotta cheese
• 1 / 4 teaspoon Swanson Organic 100% Certified Organic Cumin (Ground)
• 1 / 8 teaspoon Swanson Organic 100% Certified Organic Ground Cayenne Pepper
• 2 teaspoon Swanson Organic 100% Certified Organic Parsley Leaves
  
  
   
  Preheat broiler. Cut bell pepper in half lengthwise, and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Remove peel and discard. Set roasted pepper aside.
  Reduce oven temperature to 400° F. Place onion halves, cut sides down, on a baking sheet coated with cooking spray. Bake for 15 minutes; turn over onion halves. Bake an additional 15 minutes or until onions are soft and begin to brown. Place onion halves on a plate. Cool 15 minutes.
  Place roasted pepper, onion, and garlic in a food processor; process until fairly smooth. Add yogurt, cheese, cumin and cayenne; process until smooth. Spoon dip into a bowl, and stir in parsley. Cover and chill.
  
  Chef's Note: For even more kick, spice it up with Arizona Pepper Products Organic Habanero Pepper Sauce!
  Makes 16 servings. Serving size 2.0 tablespoons.
  

  Nutritional Breakdown (per serving):

  
  Calories 27, Protein 3 g, Fat 0.7 g, Saturated Fat 0.4 g, Trans Fat 0 g, Monounsaturated Fat 0.2 g, Polyunsaturated Fat 0.04 g, Carbohydrates 3 g, Fiber 0.4 g, Sodium 18 mg