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Potted Pepper Dip

Diet.Chef's picture
  Sweet peppers 4 Large (Red Or Green)
  Onion 1 Small, cut up
  Lemon juice 1 Tablespoon
  Cooking oil 2 Teaspoon
  Salt 1 Teaspoon
  Prepared horseradish 1⁄2 Teaspoon
  Pepper 1 Dash
  Plain yogurt 3⁄4 Cup (12 tbs)
  Neufchatel cheese 4 Ounce, softened (Half Of 8 Ounce Package)
  Bottled hot pepper sauce 3 Dash
  Assorted vegetables 1⁄2 Cup (8 tbs)

Quarter peppers lengthwise; remove stem and seeds.
Place peppers, peel side up, on baking sheet.
Broil 2 to 3 inches from heat for 4 to 5 minutes or till peppers are charred.
Cool, then peel peppers.
In blender container or food processor bowl place about 1/3 of the red or green peppers, the onion, lemon juice, cooking oil, salt, horseradish, and pepper.
Cover and blend till smooth.
Add another 1/3 of the peppers to mixture in blender container or food processor bowl; cover and blend till smooth.
Repeat with remaining peppers, Transfer mixture to bowl.
Cover and let stand at room temperature for 2 hours.
Sieve vegetable mixture, pressing gently to drain off excess liquid.
In mixing bowl combine yogurt, Neufchatel cheese, and hot pepper sauce.
Stir in sieved vegetable mixture.
Cover; chill.
If desired, spoon into 2 hollow green pepper shells; keep 1 shell chilled while serving the other.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 725 Calories from Fat 379

% Daily Value*

Total Fat 43 g66.3%

Saturated Fat 20 g100.1%

Trans Fat 0 g

Cholesterol 105.9 mg35.3%

Sodium 2467.4 mg102.8%

Total Carbohydrates 69 g22.9%

Dietary Fiber 17.5 g70%

Sugars 34.6 g

Protein 26 g52.8%

Vitamin A 152.1% Vitamin C 1007.5%

Calcium 46.1% Iron 20.5%

*Based on a 2000 Calorie diet


Potted Pepper Dip Recipe