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Roasted Red Pepper and Sun Dried Tomato Dip|Craving Something Healthy
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5 from 1 vote

Roasted Red Pepper and Sundried Tomato Dip

an easy protein packed vegetable dip
Prep Time5 minutes
Cook Time0 minutes
Course: Appetizer
Cuisine: Mediterranean
Servings: 6 about 1 ½ cups
Calories: 42kcal
Author: Anne Danahy, RD

Ingredients

  • ½ cup jarred roasted red peppers drained
  • ½ cup jarred sun dried tomatoes in herbs drained
  • 1 cup plain nonfat Greek yogurt
  • salt and pepper

Instructions

  • Place the red peppers, sundried tomatoes and Greek yogurt in the bowl of a food processor.
  • Blend until smooth.
  • Add salt and pepper to taste.
  • Serve with fresh vegetables, crackers or pita bread OR as a sandwich spread.
  • Keep refrigerated and this should last for up to 1 week.

Nutrition

Calories: 42kcal | Carbohydrates: 4g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 196mg | Potassium: 207mg | Fiber: 1g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 15mg | Calcium: 46mg | Iron: 0.4mg