Roasted Red Bell Pepper Dip
|Red bell peppers||3 Large|
|Green onion||1 , cut into 1-inch pieces|
|Lemon juice||1 1⁄2 Tablespoon|
|Whipped cream cheese||1 Cup (16 tbs)|
Cut the peppers into quarters and remove all the seeds.
Place peppers in basket and rotate for 20 minutes or until nicely browned.
Remove peppers and place in a paper bag for 10 minutes to steam.
Peel off skins.
Place peeled peppers, green onion and lemon juice in the food processor; puree.
Add the cream cheese to mix in.
Transfer to a bowl, cover and refrigerate for at least one hour and up to 2 days.
Serving size: Complete recipe
Calories 4444 Calories from Fat 656
% Daily Value*
Total Fat 72 g110.4%
Saturated Fat 47.4 g237%
Trans Fat 0 g
Cholesterol 180 mg60%
Sodium 9018.3 mg375.8%
Total Carbohydrates 815 g271.8%
Dietary Fiber 44.5 g177.9%
Sugars 28.7 g
Protein 134 g267.8%
Vitamin A 319.2% Vitamin C 833.4%
Calcium 3.5% Iron 10.4%
*Based on a 2000 Calorie diet