South-of-the-Border Red Pepper Dip

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South-of-the-Border Red Pepper Dip

(Serves 4-6)

 

A cheerful dip that captures the flavors that make salsa so popular.

 

Olive oil spray

4 large red peppers, cut in half and seeded

1 jalapeño pepper, cut in half and seeded (optional)

3 cloves garlic, unpeeled and coated lightly with olive oil spray

Juice of half a lime

1/4 teaspoon ground cumin

3 scallions, both green and white parts, coarsely chopped

1/2 cup cooked pinto beans (canned beans, rinsed and drained, are fine)

Salt and pepper to taste

1/4 cup coarsely chopped cilantro

 

Preheat oven to 375 degrees.

 

Cover a cookie sheet with foil, and coat with the oil spray. Place the

peppers, jalapeño, if desired, and garlic on the tray and roast until

the peppers look cooked and their skins have become browned and

loosened.

 

Let cool. Peel the peppers and pop the garlic cloves from their skins.

Place the peppers on a bed of paper napkins and let them drain for a few

minutes. You may wish to cut the jalapeño pepper into quarters and

experiment with the flavor if you aren't sure you will want a full

measure of spiciness.

 

Place peppers, garlic, lime juice, cumin, scallions, and beans in a food

processor and pulse into a thick paste. Add slat and pepper to taste.

 

Pour into a bowl and garnish with cilantro. Serve with tortilla chips

or raw veggies.

 

 

Total calories per serving: 103

Carbohydrates: 19 grams

Sodium: 9 milligrams

Fat: 2 grams

Protein: 4 grams

Fiber: 6 grams

 

(Vegetarian Journal, Issue 1 2002, " Roasting for Flavor & Sweetness, "

Sally Bernstein)