ROASTED RED PEPPER DIP
3 large red bell peppers
2 cloves garlic, unpeeled
1/2 to 1 cup ricotta cheese, drained
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1/2 to 1 teaspoon salt
Makes 3/4 cup.
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; cover with plastic wrap) until cool. 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. Add 1/2 cup of the ricotta cheese and salt to taste; pulse until well blended, adding more cheese, if needed for dipping consistency.
Nutritional information per tablespoon: 31 calories, 38 percent of calories from fat, 1 g fat, 1 g saturated fat, 5 mg cholesterol, 3 g carbohydrates, 2 g protein, 107 mg sodium, 1 g fiber.