Roasted Red-Pepper Dip

Ingredients

• 14 ounces roasted red peppers, either store-bought or homemade
• 1 medium clove garlic
• ¼ teaspoon kosher salt
• 2 tablespoons olive oil
• 2 tablespoons minced Italian parsley
• 1 tablespoon lemon juice
• 2 teaspoons capers, drained

• Nutritional Information

  • Nutritional analysis per serving (14 servings)

    25 calories; 1 gram fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 0 grams protein; 52 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1 3/4 cups

Preparation

1. Arrange the peppers on a double layer of paper towels, and let dry.
2. Smash and peel the garlic. Then in a small bowl mash to a paste with the salt.
3. Combine the garlic mixture, oil, parsley, lemon juice and capers in a food processor, and process until chopped fine. Add the peppers, and process until they are coarsely chopped. Store, covered, in the refrigerator for up to 5 days. Serve at room temperature.