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Roasted Pepper Dip
Makes 1 cup dip
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Ingredients
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1
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jar (7 ounces) roasted red peppers, drained
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1
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clove garlic, chopped
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1/4
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cup reduced-fat mayonnaise
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2
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tablespoons French's® Honey Dijon Mustard
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2
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tablespoons Frank's® RedHot® Original Cayenne Pepper Sauce
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1/4
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teaspoon salt
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Crackers
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Vegetable dippers
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Prep Time
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10 minutes
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Chill Time
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30 minutes
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1. Place roasted peppers and garlic in food processor or blender. Cover; process on high until very smooth.
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2. Add mayonnaise, mustard, Frank's RedHot Sauce and salt. Process until well blended. Cover; refrigerate 30 minutes.
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3. Serve with crackers or vegetable dippers.
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© Reckitt Benckiser Inc.
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Nutrients per Serving
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(2 tablespoons dip without crackers or vegetables)
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Calories
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37
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Calories from Fat
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55 %
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Total Fat
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2 g
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Saturated Fat
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<1 g
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Cholesterol
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2 mg
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Carbohydrate
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4 g
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Fiber
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<1 g
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Protein
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<1 g
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Sodium
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230 mg
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Dietary exchanges
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1 Vegetable
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1/2 Fat
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