Roasted Red Pepper Dip

• 2 red bell peppers, halved and de-seeded
• 4 ounces Quark or 4 ounces low-fat ricotta cheese
• 2 tablespoons sweet chili sauce
• fresh ground black pepper

1. Place the peppers skin side up under a hot grill until the skin is black (approx.
2. 20 mins).
3. Place them in a sandwich bag, seal it and leave for 10 minutes.
4. Now you should be able to remove the charred skin really easily.
5. Place all ingredients in a blender and process until smooth.
6. Chill in the fridge for 2 hours before serving, that allows the flavours to develop and blend.
7. Serve as a dip with vegetables or bread.

red bell peppers, lowfat ricotta cheese, sweet chili sauce, fresh ground black pepper

Taken from www.food.com/recipe/roasted-red-pepper-dip-242784 (may not work)