Directions:
- Place a strainer over a deep bowl. Add the yogurt to the strainer, cover, and refrigerate overnight. The yogurt will drain and thicken overnight. Discard the liquid. (You can do this entire step in advance and store the yogurt for up to one week in the refrigerator.)
- Heat the oil in a skillet over medium heat, add the onions and cook until they become translucent, about 3 minutes. Add the garlic and cook one minute more.
- In a food processor, puree the onion mixture with the red peppers and all but 1 tablespoon of the pine nuts. Stir the red pepper mixture into the strained yogurt. Season to taste with salt and pepper.
- Chill for at least one hour (this can be made in advance and stored in the refrigerator for up to 3 days.)
- Garnish with the remaining pine nuts. Serve with fresh vegetables and pita wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 43.39 Kcal (182 kJ) | ||
| Calories from fat | 22.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.49g | 4% | |
|---|---|---|---|
| Cholesterol | 1.96mg | 1% | |
| Sodium | 33.86mg | 1% | |
| Potassium | 108.02mg | 2% | |
| Total Carbs | 3.69g | 1% | |
| Sugars | 2.86g | 11% | |
| Dietary Fiber | 0.33g | 1% | |
| Protein | 2.07g | 4% | |
| Vitamin C | 3mg | 5% | |
| Iron | 0.6mg | 3% | |
| Calcium | 63.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 90.38 Kcal (378 kJ) | ||
| Calories from fat | 46.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.18g | 4% | |
|---|---|---|---|
| Cholesterol | 4.08mg | 1% | |
| Sodium | 70.53mg | 1% | |
| Potassium | 225.01mg | 2% | |
| Total Carbs | 7.68g | 1% | |
| Sugars | 5.96g | 11% | |
| Dietary Fiber | 0.68g | 1% | |
| Protein | 4.31g | 4% | |
| Vitamin C | 6.3mg | 5% | |
| Iron | 1.3mg | 3% | |
| Calcium | 131.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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