This delicious dip goes well with a Mediterranean themed dinner or just as a healthy snack with fresh vegetables.
You can use bottled red peppers or roast your own: roast whole peppers in a 500 degree F. oven for 30 minutes until the skin is wrinkled and charred. Pop the peppers into a paper bag for a few minutes, letting the peppers cool a bit. This makes it easy to rub away the loosened skin, cut off the stem, and scrape out the seeds.
INGREDIENTS:
2 roasted red peppers, finely diced
20 pitted Kalamata olives, finely diced
1 ripe tomato, seeded and finely diced
2 garlic cloves, finely minced (should be about 1 teaspoon)
1/4 teaspoon freshly ground black pepper
2 teaspoons extra virgin olive oil
Toss everything together in a bowl and mix well but gently. Let sit for 30 minutes or so, to blend the flavors.
Nutrition Info
(per serving) Recipe Serves 5
| Calories: | 55 |
|---|---|
| Fat: | 4g |
| Sat fat: | 488mg |
| Cholesterol: | 0mg |
| Sodium: | 171mg |
| Carbs: | 6g |
| Fiber: | 2g |
| Sugar: | 3g |
| Protein: | 1g |
| Calcium: | 15mg |