Roasted Red Pepper and Sundried Tomato Dip
an easy protein packed vegetable dip
Ingredients
- 1/2 cup jarred roasted red peppers drained
- 1/2 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: 42kcalCarbohydrates: 4gProtein: 4gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 2mgSodium: 196mgPotassium: 207mgFiber: 1gSugar: 1gVitamin A: 180IUVitamin C: 15mgCalcium: 46mgIron: 0.4mg
If you print this recipe, you can scan the QR code below to see updates and tips or leave a comment.
