Roasted Red Pepper and Sundried Tomato Dip
an easy protein packed vegetable dip
Prep Time5 minutes mins
Cook Time0 minutes mins
Course: Appetizer
Cuisine: Mediterranean
Servings: 6 about 1 ½ cups
Calories: 42kcal
- 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
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.
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