Wednesday, January 13, 2010


  • 1/2 large can of roasted red peppers, drained
  • 2 tsp. tomato paste
  • 2 garlic cloves, minced
  • 2 Tbsp. Balsamic Vinegar
  • 2 tsp. Chili powder
Mix in food processor, and serve with low fat chips or crackers, great change from salsa.

0 points for the dip

1 comment:

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