ROASTED RED PEPPER DIP
Makes ¾ cup
This dip from Joe Gray of the Chicago Tribune is easily adaptable with more garlic or chopped herbs, if you like. Try it with Italian toasted bread slices or your favorite chip.
3 large red bell peppers
2 cloves garlic, unpeeled
½ to 1 cup ricotta cheese, drained
½ to 1 teaspoon salt
1. Heat broiler or grill. Roast the peppers and garlic cloves on a foil-covered broiler rack, turning as needed, until skins blacken on all sides, about 30 minutes. Place peppers in a small brown paper bag (or place in a bowl and cover with plastic wrap) until cool.
2. Remove skin and seeds. Place peppers in bowl of a food processor; squeeze roasted garlic out of skins into the bowl. Pulse until nearly pureed.
3. Add ½ cup of the ricotta cheese and salt to taste; pulse until well-blended, adding more cheese if needed for dipping consistency.
Per 1 tablespoon serving: 31 calories, 2 g protein, 3 g carbohydrates, 1 g total fat, 1 g saturated fat, 5 mg cholesterol, 107 mg sodium, 1 g fiber. Calories from fat: 38 percent.