Roasted Pepper Dip

Name: Roasted Pepper Dip
Ingredients: 1 Poblano Pepper (Roasted, seeds removed & peeled); 1 Red Bell Pepper (Roasted, seeds removed & peeled); 1 Orange Bell Pepper (Roasted, seeds removed & peeled); 1 Yellow Bell Pepper (Roasted, seeds removed & peeled); 2 teaspoons Garlic (Minced); 2 teaspoons Oregano (Dried); 2 tablespoons Green Grotto Sauce; 1/2 cup Red Wine Vinegar; 1/2 cup Apple Juice Concentrate; 1/2 cup Fresh Basil (Chopped Fine); 1 cup Red Onion (Half Julienne); 1 cup Cream Cheese, Low-Fat ((Silken Tofu, Greek Yogurt and Fat-Free Sour Cream are good alternatives)); 1 Bunch Basil (Fresh); 1 Bunch Parsley (Fresh); Pam Cooking Spray

Written by Pritikin Chefs

1.0 min read

Roasted Pepper Dip

Materials

1 Poblano Pepper Roasted, seeds removed & peeled
1 Red Bell Pepper Roasted, seeds removed & peeled
1 Orange Bell Pepper Roasted, seeds removed & peeled
1 Yellow Bell Pepper Roasted, seeds removed & peeled
2 teaspoons Garlic Minced
2 teaspoons Oregano Dried
2 tablespoons Green Grotto Sauce
1/2 cup Red Wine Vinegar
1/2 cup Apple Juice Concentrate
1/2 cup Fresh Basil Chopped Fine
1 cup Red Onion Half Julienne
1 cup Cream Cheese, Low-Fat (Silken Tofu, Greek Yogurt and Fat-Free Sour Cream are good alternatives)
1 Bunch Basil Fresh
1 Bunch Parsley Fresh
Pam Cooking Spray

Instructions

Spray sheet tray with Pam Cooking Spray. Roast fresh peppers under the broiler until skin blisters and burns.
Pull from oven and allow to cool.
Remove burnt skin and seeds.
Saute red onion in hot skillet until caramelized. Add garlic until golden brown.
Add oregano, red wine vinegar and apple juice. Bring to boil and allow to boil down.
Set aside and cool down.
Chop fresh herbs. Combine all ingredients in food processor.