1 14-ounce jar roasted red peppers,
drained
6 large black olives, pitted
8 flat, oil-packed anchovy fillets
4 sprigs fresh parsley
1 tablespoon plus 1 teaspoon olive
oil
1 tablespoon fresh lemon juice
Salt
Freshly ground black pepper
Place peppers, olives, anchovies and parsley in food processor and process using quick on-off motions. Do not overprocess, or ingredients will puree.
Remove from workbowl, beat in the olive oil and lemon juice. Season with salt and pepper to taste. Seve with assorted crackers or cut-up pita bread. Makes 1½ cups.
Per serving:
Calories: 24 per tablespoon (9%
from protein, 39% from carbohydrates, 52% from fat)
Protein:0-1 gram
Total Fat: 1 gram
Saturated fat: 0-1 gram
Chosterol: 1 mg
Sodium: 99 mg
Carbohydrate: 2 grams
Exchanges: 0