Red Pepper Dip
Servings: 5 Servings
Ingredients
- 8 ounces block-style cream cheese softened
- 7 ounces roasted red peppers 1 jar of peppers drained and dried with paper towels
- ¼ cup basil fresh, loosely packed
- ¼ cup parmesan cheese grated
- 2 tablespoons freshly squeezed lemon juice
- 2 garlic cloves small in size
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Place all ingredients into a food processor, and pulse until smooth.8 ounces block-style cream cheese, 7 ounces roasted red peppers, ¼ cup basil, ¼ cup parmesan cheese, 2 tablespoons freshly squeezed lemon juice, 2 garlic cloves, ½ teaspoon salt, ¼ teaspoon ground black pepper
- Transfer to an airtight container and refrigerate for at least an hour before serving.
- Serve with chips, pita bread, or fresh vegetables. Store leftovers in the refrigerator for 3 to 4 days.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 ounces of dip. Actual calories will vary.
Nutrition Facts
Red Pepper Dip
Serving Size
2 ounces
Amount per Serving
Calories
107
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Cholesterol
10
mg
3
%
Sodium
1191
mg
52
%
Potassium
517
mg
15
%
Carbohydrates
12
g
4
%
Fiber
5
g
21
%
Sugar
3
g
3
%
Protein
12
g
24
%
Vitamin A
363
IU
7
%
Vitamin C
21
mg
25
%
Calcium
488
mg
49
%
Iron
11
mg
61
%
* Percent Daily Values are based on a 2000 calorie diet.
