Directions:
- In a large bowl, combine the first 11 ingredients. Cover and refrigerate for at least 1 hour.
- Lay green pepper on it's side; with a sharp knife, make a horizontal slice just above stem. Remove top piece; save for another use. Remove membrane and seeds. Repeat with red pepper. Fill peppers with dip. Serve with vegetables. Yield: 1-1/2 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 144.95 Kcal (607 kJ) | ||
| Calories from fat | 133.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.82g | 23% | |
|---|---|---|---|
| Cholesterol | 11.05mg | 4% | |
| Sodium | 208.08mg | 9% | |
| Potassium | 73.35mg | 2% | |
| Total Carbs | 2.37g | 1% | |
| Sugars | 1.03g | 4% | |
| Dietary Fiber | 0.48g | 2% | |
| Protein | 0.83g | 2% | |
| Vitamin C | 21.8mg | 36% | |
| Iron | 0.1mg | 0% | |
| Calcium | 19mg | 2% | |
| Amount Per 100 g | |||
| Calories | 291.59 Kcal (1221 kJ) | ||
| Calories from fat | 268.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.82g | 23% | |
|---|---|---|---|
| Cholesterol | 22.24mg | 4% | |
| Sodium | 418.58mg | 9% | |
| Potassium | 147.54mg | 2% | |
| Total Carbs | 4.78g | 1% | |
| Sugars | 2.07g | 4% | |
| Dietary Fiber | 0.97g | 2% | |
| Protein | 1.67g | 2% | |
| Vitamin C | 43.9mg | 36% | |
| Iron | 0.2mg | 0% | |
| Calcium | 38.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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