Go Back
–+ servings

Roasted Red Pepper and Sundried Tomato Dip

an easy protein packed vegetable dip
5 from 1 vote
Print
Course: Appetizer
Cuisine: Mediterranean
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 6 about 1 1/2 cups
Calories: 42kcal
Author: Anne Danahy, RD

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: 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
https://cravingsomethinghealthy.com/counting-calcium-roasted-red-pepper-and-sun-dried-tomato-dip/

If you print this recipe, you can scan the QR code below to see updates and tips or leave a comment.

QR Code linking back to recipe