Roasted Red Pepper Dip
This Lightened Roasted Red Pepper Dip is light in calories and fat, but loaded with delicious flavor. Tastes great with veggies, chips, and crackers.
Prep Time10 minutes mins
Cook Time0 minutes mins
Total Time10 minutes mins
Course: Appetizer
Cuisine: American
Keyword: Appetizer
Servings: 6
Calories: 215kcal
Author: Erica Walker
- 6 ounces creamy Swiss cheese we used one full "Laughing Cow" wheel
- 1 cup Non-fat Greek Yogurt
- 1/4 cup Olive Oil Mayonnaise Best Foods/Hellmann's brand
- 1/3 cup parmesan cheese the fresh, shredded kind
- 7 ounces roasted red peppers the kind in a jar
- 4 cloves roasted garlic or about 3 teaspoons minced roasted garlic
- 1 handful fresh parsley
- salt & pepper to taste
Place creamy Swiss in a medium-sized mixing bowl and stir until creamy. Stir in Greek yogurt, Olive Oil Mayonnaise, and Parmesan cheese. Mix until smooth and creamy.
Drain roasted red peppers of any excess liquid and place in a food processor. Add garlic and parsley and process a few times until there are no large pieces of red pepper. Drain excess liquids.
Stir red pepper mixture into creamy Swiss/yogurt mixture until well combined.
Add salt and pepper, to taste.
Serve with vegetables, chips, and/or crackers.
Recipe Tips:
If you love the idea of Red Pepper Dip but would rather not have the light version, make these simple substitutions:
- Instead of Creamy Swiss, use Cream Cheese
- Instead of Greek Yogurt, use Sour Cream
- Instead of Olive Oil Mayonnaise, use regular Mayo
Calories: 215kcal | Carbohydrates: 6g | Protein: 17g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 806mg | Potassium: 146mg | Fiber: 1g | Sugar: 2g | Vitamin A: 524IU | Vitamin C: 16mg | Calcium: 440mg | Iron: 1mg