Serves 4 • Gluten Free
1 Line rack of broiler pan with foil and preheat broiler.
2 Cut bell peppers in half; remove and discard seeds. Arrange peppers, cut side down, on prepared pan. Broil 5 inches from heat until skin is blackened, about 10 minutes. Transfer peppers to large zip-close plastic bag; seal and let steam 10 minutes.
3 When cool enough to handle, peel peppers and cut into large pieces; put in food processor. Add all remaining ingredients and puree, adding a little water if mixture is too thick. Serve at once or refrigerate in covered container up to 4 days.
Per serving (¼ cup): 58 Cal, 4 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 295 mg Sod, 7 g Total Carb, 3 g Sugar, 2 g Fib, 1 g Prot, 10 mg Calc. PointsPlus value: 2
If you’re short on time, use a 7-ounce jar of roasted red peppers packed in water. Drain the peppers, reserving the liquid. Proceed as directed in the recipe, adding some of the reserved pepper liquid if the dip is too thick.
Serves 6 • Gluten Free
1 Preheat oven or toaster oven to 400°F.
2 Wrap garlic in foil and roast until very soft, about 30 minutes. Unwrap garlic and let cool.
3 When cool enough to handle, squeeze garlic from skins; put in food processor. Add all remaining ingredients and puree. Transfer to small bowl. Serve at once or refrigerate in covered container up to 2 days.
Per serving (about ¼ cup): 63 Cal, 3 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 249 mg Sod, 8 g Total Carb, 1 g Sugar, 2 g Fib, 2 g Prot, 24 mg Calc. PointsPlus value: 2