Pepper and Mushroom Kabobs with a Yogurt-Dill Dip
0
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 8 • Difficulty: Easy
Are you bored with plain grilled vegetables? Our garlic-dill infused yogurt and sour cream dip will have them begging for seconds - and thirds.
Ingredients
Garlic
1 clove(s), small
Table salt
⅛ tsp(s)
Fresh dill
1 tsp(s), minced
Fat free sour cream
¼ cup(s)
Plain fat free yogurt
½ cup(s)
Red bell pepper
3 medium, or a combination of red, yellow and green peppers
Cremini mushrooms
16 small, or white mushrooms, cleaned and trimmed
Olive oil cooking spray
2 spray(s)
Table salt
¼ tsp(s)
Black pepper
¼ pinch(es)
Instructions
1
To prepare dip, mash garlic and 1/8 teaspoon of salt together in a small serving bowl with a serrated spoon or a utensil with a sharp edge. Stir in dill, sour cream and yogurt; set aside.
2
Preheat grill to high. To prepare kabobs, core and seed each pepper; cut each into 8 chunks. Arrange 3 pieces of pepper and 2 mushrooms on each of eight 12-inch metal skewers. Lightly coat kabobs with cooking spray; season with salt and pepper.
3
Grill kabobs until peppers are tender and lightly browned, about 5 minutes per side. Serve kabobs with dip. Yields 1 kabob and about 1 1/2 tablespoons of dip per serving.
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