Roasted Red Pepper Dip

Ingredients

2 medium red sweet peppers
2 tablespoons tomato paste
1 teaspoon sugar
1 teaspoon fresh thyme (or 1/4 teaspoon crushed and dried thyme)
1/4 teaspoon salt
dash of red pepper flakes
1 clove garlic, chopped

Directions

1. Roast the peppers:Cut peppers into quarters and remove stem, seeds, and membranes. Line a baking sheet with foil. Place peppers down on foil, skin side up and press each segment to lie flat on sheet.

Bake in an oven at 425 F for 20 minutes or until skin is blackened and blistered.
Remove peppers from oven and place in a paper bag.
Close bag and let cool for 10 minutes. Peel and discard skins.

2. Place peppers in a food processor, cover and blend until finely chopped.

3. Add tomato paste, sugar, thyme, salt, red pepper flakes and garlic. Cover and blend until smooth. Options: For a different colored dip, try orange or yellow sweet peppers.

Makes 3/4 cups and serves 12.

Nutritional Info

Amount Per Serving

Calories: 16.4
Total Fat: 0.1 g
Cholesterol: 0.0 mg
Sodium: 68.2 mg
Total Carbs: 3.9 g
Dietary Fiber: 0.7 g
Protein: 0.5 g