Great on chips, vegetables and whatever you prefer, this dip is full of the vitamin A and vitamin C in tomatoes and the spiciness of cayenne pepper mixed with other loved spices.Ingredients
1 15 - ounce can no-salt-added tomato sauce
1 14 1/2 - ounce can no-salt-added diced tomatoes, drained
1 medium onion, finely chopped (1/2 cup)
1/2 6 - ounce can no-salt-added tomato paste (1/3 cup)
1 1/2 teaspoons dried oregano, crushed
1 1/2 teaspoons dried basil, crushed
2 cloves garlic, minced
1 teaspoon sugar
1/8 teaspoon cayenne pepper
3 tablespoons chopped, pitted ripe olives
5 cups assorted vegetable dippers (such as baby carrots or red pepper slices) or 30 toasted multigrain baguette slices
In a 1 1/2- or 2-quart slow cooker stir together tomato sauce, tomatoes, onion, tomato paste, oregano, basil, garlic, sugar, and cayenne pepper.
Cover and cook on low-heat setting for 5 to 6 hours. If no heat setting is available, cook for 5 to 6 hours.
Stir in olives. Serve warm with vegetable dippers or baguette slices.
- Calories - 68
- Carbohydrates - 15g
- Total Fat - 1g
- Protein - 2g
- Sodium - 94mg
- Dietary Fiber - 4g