Roasted Red Pepper Dip

I made this for a dinner party I had last night and served it with pita bread slices. It was a big hit and has only 16 calories and no fat!!

ROASTED RED PEPPER DIP

2 large roasted red bell peppers (see roasting tips below)
2 teaspoons tomato paste
2 teaspoons balsamic vinegar
1 garlic clove, crushed
1/8 teaspoon cayenne

In a food processor, puree the peppers and juice, tomato paste, vinegar garlic, and cayenne until almost smooth.

Nutrition Facts: 1/4 cup is 1 serving. 16 calories, 0 g Fat, 0g Sat Fat, 0g Trans Fat, 0mg Chol, 23mg Sod, 4g Carb, 1g Fib, 1g Prot, 7mg Calc.

ROASTING TIPS: Preheat the broiler. Line a baking sheet with foil and arrange the bell peppers on a baking sheet. Broil 3 inches from the heat, turning frequently, until charred on all sides, about 10 minutes. Let stand until cool enough to handle. Place a strainer over a small bowl. Peel the peppers over the stainer, discarding the cores and seeds and allowing the juices to drip in the bowl.