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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Red Pepper Dip

Source: dLife

A creamy yogurt-based spicy red pepper salsa.

Nutrition Facts

Makes 24 servings
Amount Per Serving

Calories	16.5

Total Carbs	2.6 g

Dietary Fiber	0.4 g

Sugars	0.9 g

Total Fat	0.5 g

Saturated Fat	0.1 g

Unsaturated Fat	0.0 g

Potassium	14.0 mg

Protein	0.5 g

Sodium	23.0 mg

Dietary Exchanges 0.5 Fat, 0.3 Vegetables, 0.0 Milk, 0.1 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 each medium bell peppers 2.0
2 cup red onion, sliced 2.0
2 each medium garlic cloves 0.25
0 1/4 cup bread crumbs 0.25
0 1/4 cup Yogurt, plain, nonfat 1.0
1 tbsp red wine vinegar 2.0
2 tsp olive oil 0.125
0.125 tsp salt 0.125
0.125 tsp tabasco sauce

Directions

Preheat broiler.
Slice bell peppers in half and scoop out seeds and membranes. Lay peppers, flesh side down on a foil-covered baking sheet. Place onion and garlic around peppers. Broil peppers 10 minutes or until skin is black. Move to a resealable plastic bag, seal, and let rest 15 minutes. Peel off skin.
Using a food processor or blender, puree peppers, onions, and garlic until finely diced. Blend in breadcrumbs, yogurt, vinegar, oil, salt, and hot sauce until smooth.