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Roasted Red Pepper Dip/Spread
| This is a super low-cal dip that is also good as a spread. It's from the Weight Watchers New Complete Cookbook. I use it in a turkey wrap with spinach. Yum! |
| Great for: Low Fat, Low Carb |
| Courses: Side Dish |
| Main Ingredients: Tomatoes, Vegetables |
INGREDIENTS
-7-8 oz jar of roasted red peppers, drained. (not oil packed)
-Keep the liquid from the peppers for use while pureeing
-2 tsp tomato paste (or more to obtain desired texture)
-2 tsp balsamic vinegar
-1-2 garlic cloves, crushed
-1/8 tsp cayenne pepper (or more to taste)
INSTRUCTIONS
1. Puree all ingredients in a food processor or blender until smooth.
2. Add liquid from peppers to food processor if needed to make the dip/spread thinner.
3. Add a little more tomato paste to make it thicker.
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