Title: Sweet Red Pepper Dip with Polenta Chips
Categories: Appetizer Diet Heart
Yield: 32 Servings

SWEET RED PEPPER DIP
3	lg	Sweet red peppers (about 1 1/4 pounds)
		Vegetable cooking spray
1	tb	Sherry vinegar
1/4	ts	Salt
1/8	ts	Pepper
1/8	ts	Hot sauce
POLENTA CHIPS
3	c	Water
1	ts	Salt
1	c	Yellow cornmeal
1/4	c	Chopped fresh basil
		Vegetable cooking spray
1/4	c	Freshly grated Parmesan cheese

For the Sweet Red Pepper Dip:

Cut sweet red peppers in half lengthwise; remove and discard seeds and membranes.

Cut pepper halves into 1-inch pieces, and place in a shallow 2-quart casserole coated with cooking spray. Cover and bake at 400F for 20 minutes or until soft, stirring once; drain.

Position knife blade in food processor bowl; add sweet red pepper. Process until smooth, scraping sides of processor bowl twice. Add vinegar and next 3 ingredients; process until blended. For the Polenta Chips:

Combine water and salt in a saucepan; bring to a boil. Add cornmeal in a slow, steady stream; stir constantly. Reduce heat; cook, stirring constantly, over low heat 20 minutes or until mixture pulls away from sides of pan. Add basil, stirring until blended.

Working quickly, press half of mixture into a 13x9x2 inch baking pan coated with cooking spray. Repeat procedure in second pan with remaining mixture; let cool. Cut mixture in each pan into 48 pieces.

Place on baking sheets coated with cooking spray; sprinle with cheese. Broil 3 inches from heat 6 minutes or until browned. Yield: 8 dozen chips.

Nutrition Information Per Serving: (1 tablespoon dip and 3 chips) Calories 24 % fat per serving 11 Protein 0.9 Fat 0.3 Saturated fat 0.3 Carbohydrate 4.2 Fiber 0.6 Cholesterol 0 Sodium 108

Source: The Healthy Heart Cookbook

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