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Low Carb, Low Fat Roasted Pepper Dip
Source: dLife

Roasted pepper dip that is low in carbohydrates and fats.

Prep Time: 20 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 20.3
Total Carbs 2.1 g
Dietary Fiber 0.5 g
Sugars 1.1 g
Total Fat 1.2 g
Saturated Fat 0.2 g
Unsaturated Fat 0.0 g
Potassium 56.7 mg
Protein 0.3 g
Sodium 36.7 mg
Dietary Exchanges
1/2 Fat , 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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Roasted Peppers

4 each  medium fresh bell peppers
1 each  cooking spray

3 each  medium garlic cloves
12 oz  light mayonnaise
1 oz  vinegar
1 tbsp  SPLENDA® No Calorie Sweetener, granulated
1 pinch  salt and pepper
  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.

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