Source: dLife

Red bell pepper dip made with ricotta cheese, cream cheese, and Parmesan cheese.

Servings

1 medium red bell peppers , stemmed, halved, and seeded
1 cup fat free ricotta cheese
4 oz fat free cream cheese
0.25 cup reduced fat grated parmesan cheese
1 medium garlic cloves , minced
0.5 tsp dijon mustard
0.25 tsp salt
0.25 oz herbes de provence (1/4 teaspoon)

1 Grill bell pepper halves, skin side down, on covered grill over medium coals 15 to 25 minutes or until skin is charred, without turning. Remove from grill and immediately place in bowl. Cover and let stand 15 to 20 minutes. Remove skin with paring knife; discard.
2 Place bell pepper in food processor. Add cheeses, garlic, mustard, salt, and herbes de Provence; process until smooth. Serve with vegetables for dipping, if desired.