[Ian]

Roasted Red Pepper Dip
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Makes 4 servings
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Ingredients:
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2 large red bell peppers, roasted
2 teaspoons tomato paste
2 teaspoons balsamic vinegar
1 garlic clove, crushed
1/8 teaspoon cayenne
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Cooking Instructions:

1. Preheat the broiler. Line a baking sheet with foil and arrange the bell peppers on the baking sheet. Broil 3 inches from the heat, turning frequently, until charred on all sides, about 10 minutes. Let stand until cool enough to handle, about 15 minutes. Place a strainer over a small bowl. Peel the peppers over the strainer, discarding the cores and seeds and allowing the juices to drip into the bowl.
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2. In a food processor, puree the peppers and juice, tomato paste, vinegar, garlic, and cayenne until almost smooth.
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Serving size: 1/4 cup
Calories: 16
Fat: 0 g
Protein: 1 g
Carbs: 4 g
Fiber: 1 g
Cholesterol: 0 mg
Sodium: 23 mg
Calcium: 7 mg
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