Weight Watchers Pesto and Roasted Red Pepper Dip recipe
Ingredients
8 ounces cream cheese
1 tablespoon basil pesto
1/4 cup roasted red pepper
1 tablespoon milk
Preparation
1. Soften the cream cheese to room temperature.
2. Place the pesto, milk and half of the cream cheese in a food processor or blender; blend until smooth.
3. Remove the paste and place it into a plate or shallow bowl.
4. Clean out the food processor or blender.
5. Place the red peppers and half (4 oz) of the cream cheese in the food processor or blender.
6. Cover and blend for about 30-40 seconds (or until smooth).
7. Place the red pepper mixture on top of the pesto mixture.
8. Place in the refrigerator and chill for at least 1 hour before serving.
9. Serving suggestion: serve with your choice of crackers or wheat thins.
Servings: 9
How many Weight Watchers points in pesto and roasted red pepper dip recipe?
Nutritional information for one serving:
WW points: 2
Calories: 90
Calories from fat: 79
Total fat: 8.9g
Cholesterol: 27mg
Sodium: 128mg
Total carbs: 1.2g
Dietary fiber: 0.3g
Protein: 2.1g
Photo credit: Pam-I-Am on Food.com
You might also like these appetizer recipes:
Originally posted 2008-11-18 12:28:48.
This baked coconut shrimp recipe is a yummy appetizer that's great for a last minute…
Hummus is a popular Middle-Eastern dip made of ground chickpeas, tahini (sesame seed paste), lemon…
This is a very good, basic beef soup. It tastes particularly good on cold days,…
This is not exactly a recipe - it's a traditional Australian snack for when unexpected…
These sweet rolls will fill your kitchen with the happy scent of orange and cinnamon.…
Here's a great thrifty vegetable soup that's very low in fat. It can be made…