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Easy Low Fat Roasted Red Pepper Dip

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“Once you taste this roasted red pepper dip, you'll never need to make another full-of-cheese, loaded-with-fat, red pepper dip again. I tweaked the recipe given to me by the chef of a local brewpub, Harvest Moon, where they charged $9 for a little ramekin of this stuff with some crudites and pita crisps. It was well worth the $9. That's how good this dip is. Trust me, try it.”
1hr 5mins
2 cups

Ingredients Nutrition

  • 1 (16 ounce) jarsliced roasted red peppers, drained
  • 1 (6 ounce) container nonfat plain yogurt
  • 34 cup raisins
  • 1 cup toasted sliced almonds
  • 12 teaspoon paprika
  • 12 teaspoon salt
  • 3 dashes hot sauce, to taste (I prefer Tobasco)


  1. Puree all ingredients in a food processor until smooth.
  2. Chill for at least an hour.
  3. Serve. I usually serve this with sliced cucumbers and raw red pepper slices and pita chips, but you can serve this with whatever you want.

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