Preparation Time: 10 min
Cooking Time: 10 min
Level of Difficulty: Easy
Works with Simply Filling
| ||1 small garlic clove(s)|
| ||1/8 tsp table salt|
| ||1 tsp fresh dill, minced|
|1/4 cup(s) fat-free sour cream|
|1/2 cup(s) plain fat-free yogurt, Greek-variety recommended|
|3 medium sweet red pepper(s), or 1 each red, yellow and green pepper|
|16 small cremini mushrooms, or white mushrooms, cleaned and trimmed|
| ||2 spray(s) olive oil cooking spray|
| ||1/4 tsp table salt|
| ||1/4 tsp black pepper|
- 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.
- 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.
- 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.
- For even more flavor, stir 1 teaspoon of freshly minced chives into the dip.