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Quick Roasted Pepper Dip Recipe
Author:
Dan Harper
224
kcal
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Prep
10
minutes
mins
Time to blend in food processor
3
minutes
mins
Total
13
minutes
mins
This roasted pepper dip recipe is a mashup of a few recipes. After a few trials we felt this was the best one.
Servings
6
servings
Course
Appetizer
Cuisine
American, Italian
Ingredients
1x
2x
3x
▢
3
roasted skinned, seeded, and stemmed, yellow or red peppers.
A drained 16 ounce jar of roasted bell peppers can be substituted
▢
8
ounces
mascarpone cheese or cream cheese
▢
2
cloves of garlic diced
▢
2
ounces
fresh basil
▢
1/2
cup
grated parmesan cheese
▢
1/2
teaspoon
each of sea salt and pepper
Method
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Add all ingredients to a food processor and blend until well combined.
Nutrition
Serving
6
servings
Calories
224
kcal
Carbohydrates
6
g
Protein
6
g
Fat
20
g
Saturated Fat
12
g
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Cholesterol
45
mg
Sodium
363
mg
Potassium
173
mg
Fiber
1
g
Sugar
3
g
Vitamin A
2963
IU
Vitamin C
78
mg
Calcium
149
mg
Iron
1
mg
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