Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream Cheese | 1 oz (28g) | 99 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 6 oz. roasted red peppers, packed in water
- 1 tsp minced garlic
- 1/4 tsp lemon juice
- 1/8 tsp black pepper
- 8 oz. fat-free cream cheese
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Directions
I recommend Viggo's Italian-Style, Fire-Roasted Red Peppers (12 oz. jar). Place half of the jar (about 1-2 large pieces) in a blender and add the garlic, lemon juice, and black pepper. Puree. Add the cream cheese and blend until smooth. This is great as a dip or a spread. Serving suggestions: serve with wheat pita wedges and monterey jack/colby marble cheese slices. Or spread onto a baked pizza-shaped crust and top with sun-dried tomatoes, chopped fresh spinach, black olive slices, and crumbled feta cheese for an outrageous appetizer.