Source: dLife

Roasted pepper dip that is low in carbohydrates and fats.

Servings

Roasted Peppers
4 medium fresh bell peppers , green, yellow, orange or red
1 cooking spray

Dip
3 medium garlic cloves , peeled
12 oz light mayonnaise
1 oz vinegar
1 tbsp SPLENDA® No Calorie Sweetener, granulated
1 pinch salt and pepper , to taste

1 Preheat oven to 450 degrees F. Roast peppers by lining a large baking pan or cookie sheet with baking paper sprayed with non-stick olive oil cooking spray.
2 Cut off tops of the peppers. Slice in half and remove seeds and white membrane.
3 Place cut side down on the baking paper and spray liberally. Place on middle shelf in oven and roast until tops become blistered and bubbly - between 15-20 minutes. It is all right if they turn a bit black.
4 Place peppers in a large zip-lock bag and allow to stand 10-15 minutes.
5 Rinse peppers under cold running water to remove all the skin. At this point, you may store refrigerated in a jar or container until ready to use.
6 Make the dip: In a food processor with the knife blade, blend the peppers and garlic. Add mayonaise and pulse a few times until blended. Add water to desired consistency. Refrigerate.

Great to snack on with fresh vegetables.