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Red Pepper Dip
Source: dLife

A creamy yogurt-based spicy red pepper salsa.

Prep Time: 20 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

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
, 1/2 Vegetables
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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2 each  medium bell peppers
2 cup  red onion, sliced
2 each  medium garlic cloves
0 1/4 cup  bread crumbs
0 1/4 cup  Yogurt, plain, nonfat
1 tbsp  red wine vinegar
2 tsp  olive oil
0.125 tsp  salt
0.125 tsp  tabasco sauce
  1. Preheat broiler.
  2. 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.
  3. 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.

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