Fast, easy, a wonderfully satisfying appetizer or side dish.
serves 8 ( 4 pita chips with about 3 T. red pepper dip = 2 points +)
- 2 ( 6 inch) whole wheat tortillas, cut into 16 wedges each
- 1 c. bottled roasted red bell peppers
- 1/4 c. almonds
- 1 T. olive oil
- 1-1/2 tsp. red wine vinegar
- 1 tsp. crushed garlic
- 1/2 tsp. ground cumin
- 1/8 tsp. cayenne pepper
- 1/8 tsp. black pepper
Preheat oven to 400 degrees. Spray a baking pan with nonstick spray. Place pita wedges on baking pan, coat with spray, sprinkle with salt and paprika. Bake for 8-10 minutes or until lightly browned and crisp.
Meanwhile, place red peppers, almonds and remaining ingredients in a food processor or blender. Process until smooth. Add salt to taste.
adapted from "Cooking Light"