Wednesday, May 6, 2009

Smoky Red Pepper Dip

We had just purchased some pita chips (we love this brand) and I wanted to make a healthy dip to accompany the chips. I have just started to really enjoy the taste of red bell peppers and wanted to incorporate this into the dip recipe. I found this on Cooking Light's website and thought it'd be a good recipe to try. The recipe was simple to throw together (especially if you have jarred roasted red pepper)- all you have to do is know how to throw everything in a food processor/blender, and voila! It's done. It's a versatile recipe since it can be served warm or cold. The flavor is quite strong (you can tell a prominent onion taste) but not overwhelming. This is a light dip that would be a nice accompaniment to a heavy appetizer, and HEALTHY too! I served this with pita chips, bagel crisps, and pretzel sticks.

2 medium red bell peppers (I used a large jar of roasted red peppers)
2 cups sliced red onion, chopped
2 garlic cloves
1/4 cup dry breadcrumbs (Italian breadcrumbs are fine)
1/4 cup plain fat-free yogurt
1 Tbsp red wine vinegar
2 tsp olive oil
1/8 tsp salt
1/8 tsp hot sauce (I used 8 shakes of Tabasco sauce)

1. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Arrange onion and garlic around peppers on baking sheet. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes; peel.
(If using jarred red peppers: Remove peppers from the jar, drain, and blot dry. In a large skillet, add 1 Tbsp of olive oil and saute chopped red onions until tender, about 10 minutes.)
2. Place peppers, onion, and garlic in a food processor; process until finely chopped.

3. Add remaining ingredients; process until smooth. Adjust seasoning to taste.

4. Serve with toasted pita triangles, pretzel sticks, and/or bagel crisps.

Source: Adapted from Cooking Light


Joelen said...

Looks like a great dip!

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