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Roasted Red Pepper and Basil Dip
Roasted Red Pepper and Basil Dip

Roasted Red Pepper and Basil Dip

10 Min(s)
10 Min(s) Prep
You're just four ingredients and ten minutes away from serving up this zesty roasted red pepper and fresh basil dip.
What You Need
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16 servings
Original recipe yields 16 servings
2 Tbsp. KRAFT Zesty Italian Dressing
1 cup KRAFT Real Mayo Mayonnaise
1 large red pepper, roasted, peeled and seeded
1/4 cup fresh basil
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Let's Make It
1
Blend all ingredients in blender until smooth.
Kitchen Tips
Tip 1
Special Extra
Add 1/8 tsp. Italian seasoning to the mixture before blending.
Tip 2
How to Roast Peppers
Heat broiler. Place whole bell peppers or large chile peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until peppers are cooled. Remove peppers from bag. Peel away blackened skins with small knife; discard skins. Cut peppers lengthwise in half; remove and discard seeds. Use roasted peppers as directed in recipe.
Tip 3
Serving Suggestion
Serve this delicious dip with cut-up assorted fresh vegetables.
Nutrition
Calories
100
Calories From Fat
0
% Daily Value*
Total Fat 11g
14%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 90mg
4%
Total Carbohydrates 1g
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
8%
Vitamin C
10%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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