Saturday, October 3, 2009

Quattro Veggie Dip

1 large red bell pepper
2 cloves garlic
1 small red onion
1 C. shredded carrot
1 C. fresh spinach, chopped fine
2 tsp. parsley
1/2 tsp. oregano
4 oz. fat free cream cheese, softened
6 oz. light sour cream

Preheat oven to 350.

Peel onion and garlic, place on baking sheet with bell pepper. Drizzle with olive oil. Bake for 10-15 minutes, or til pepper is blackened.
Remove pepper from baking sheet to a paper bag, close tightly to let the pepper steam. After 10 minutes, remove pepper from skin, chop fine. Add garlic, onion, and spinach to food processor, pulse til mixture is chopped finely, or chop by hand until pieces are chopped fine and uniform in size.

In a mixing bowl, combine all ingredients except 1 tsp. parsley, reserve for garnish.
Serve with cucumber slices, carrot and celery sticks, wheat crackers, and small wedges of toasted bread. Add cheese cubes for a perfect party tray.

Yields = 16-20 servings

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