Roasted Red Pepper Dip

(makes ¾ cups)

Ingredients:

• 2 medium red sweet peppers
  
• 2 tbsp tomato paste
  
• 1 tsp fresh basil or ¼ tsp crushed and dried basil
  
• 1 tsp sugar
  
• 1 clove garlic, chopped
  
• ¼ tsp salt
  
• Dash of red pepper flakes
  
• ¼ tsp salt
  

Preparation:

1. Roast the peppers:
   
   • Cut peppers into quarters and remove stem, membranes, and seeds
     
   • Line a baking sheet with foil. Place peppers down on foil, skin side up and press each segment to lie flat on sheet.
     
   • Bake at 425 degrees F for about 20 minutes or until skin is blackened and blistered.
     
   • Remove peppers from oven and place in a paper bag. Let cool for 10 minutes.
     
   • Peel and discard skins.
     
2. Place peppers in a food processor, cover and blend until elaborate.
   
3. Add tomato paste, sugar, basil, salt, garlic and red pepper flakes. Blend until smooth.
   
4. Tip: For a different colored dip, try yellow or orange sweet peppers.
   

Make 12 Servings:

Weight loss recipes Amount Per Serving (1 tbsp (122 g)): 36 Calories, 1 g Protein, 9 g carbohydrates, 2 g Dietary Fiber, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 73 mg sodium