Easy Low Fat Roasted Red Pepper Dip |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Once you taste this roasted red pepper dip, you'll never need to make another full-of-cheese, loaded-with-fat, red pepper dip again. I tweaked the recipe given to me by the chef of a local brewpub, Harvest Moon, where they charged $9 for a little ramekin of this stuff with some crudites and pita crisps. It was well worth the $9. That's how good this dip is. Trust me, try it. Ingredients:
1 (16 ounce) jar sliced roasted red peppers, drained |
1 (6 ounce) container nonfat plain yogurt |
3/4 cup raisins |
1 cup toasted sliced almonds |
1/2 teaspoon paprika |
1/2 teaspoon salt |
3 dashes hot sauce, to taste (i prefer tobasco) |
Directions:
1. Puree all ingredients in a food processor until smooth.
2. Chill for at least an hour.
3. Serve. I usually serve this with sliced cucumbers and raw red pepper slices and pita chips, but you can serve this with whatever you want.
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