Diabetic Recipes

Roasted Red Pepper Dip

(makes about 2 1/2 cups, 600 ml)

2	large red bell peppers, about 1 pound (480 g) total

1	large red onion, 8 ounces (240 g), peeled and sliced

2	large garlic cloves, peeled

1	cup (240 ml) plain nonfat yogurt

2	tablespoons (30 ml) minced fresh parsley

1/4	teaspoon (1.25 ml) hot pepper sauce

salt (optional) and freshly ground pepper to taste

Preheat the broiler. Cut peppers in half lengthwise, discarding seeds and membranes. Place the peppers, cut side down, on a foil-lined baking sheet.
Surround with onion and garlic. Broil for 10 minutes or until peppers are blackened. Immediately place peppers in self-sealing plastic bag. Seal and let stand for 15 minutes. Rinse peppers under running cold water, slipping off the peel.
Place peeled peppers, onion, and garlic in a food process or blender. Process until finely chopped. Transfer mixture to a bowl and fold in remaining ingredients. Cover and chill until ready to serve. (May be made the day before.)

Per 2-tablespoon (30 ml) serving:	19 calories (4% calories from fat), 1 g protein, trace total fat (0 saturated fat), 4 g carbohydrate, 1 g dietary fiber, trace cholesterol, 10 mg sodium
Exchanges:	free (for 2-tablespoon portion; if eating more, it becomes 1 vegetable)

Diabetes is a serious disease requiring professional medical attention. The information and recipes on this site, although as accurate and timely as feasibly possible, should not be considered as medical advice, nor as a substitute for the same. All recipes and menus are provided with the implied understanding that directions for exchange sizes will be strictly adhered to, and that blood glucose levels can be affected by not following individualized dietary guidelines as directed by your physician and/or health-care-team.