Another big-time party is coming up, so time for a couple of dip recipes to hit my blog. This dip is a very pretty coral color, super-easy to make, tangy and really good. It goes well with crudites and pita chips. No one will ever guess you used yogurt (yuck!) for the base. (Actually, I eat plain yogurt almost every day for breakfast, so I am a fan of the flavor.)
Roasted Red Pepper & Yogurt Dip
Serves: many people
Time to make: ~5 minutes with pre-roasted peppers
In a food processor, proccess together:
- 1 cup roasted red peppers — jarred or roast them yourself under the broiler until the skins turn black
- ½ cup plain yogurt (not low-fat!)
- 1 tbsp. olive oil
- 1 tbsp. red wine vinegar
- 1 garlic clove, chopped
- salt, pepper and red pepper flakes to taste
Notes:If you use jarred red peppers packed in olive oil or vinegar, substitute some of the liquid from the jar, but reduce the amount a bit.
If you roast your own red peppers, let them steam for about 10 minutes in a paper bag after roasting. This will make it easier to remove the skins. But don’t stress about peeling every bit of skin off, since the smoky flavor will just add to the flavor of the dip.