Friday, April 5, 2013

Roasted Red Pepper Dip with Homemade Pita Chips

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
  • salt
  • paprika
  • 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"

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