Saturday, February 1, 2014

Roasted Red Pepper Dip

I am not a fan of dips to tell you the truth. I don’t need dips for my veggie stix or my chips. I can enjoy my veggies and chips just like that. But with my family, it’s a different story. To make them eat vegetables, I either have to have the dip or make the dip out of the vegetables. This dip was just that. a necessity! I normally deep fried the pita chips for them to enjoy. This time around, I baked them and I knew that unless I’d make something tempting, lip smacking good, these baked chips are difficult to sell! I always keep a jar of roasted red peppers in my fridge. I like to use them for sandwiches and wraps. So I used them this time for this dip. And yes, you guessed it right. Baked chips were gone as if they were deep fried. I also like to use this dip as a spread for the sandwiches. That time, I don’t thin it out as much.

Here’s how I made it.

Roasted Red Pepper Dip
1 medium red pepper, seeded
Oil to spray the pepper with
Salt and pepper per taste
1 cup greek yogurt

How to:
Spray the pepper with oil and stick it into the hot toaster oven for about 20 minutes or until it’s charred. You can do this on the bbq as well.
Place the roasted pepper in a plastic bag for a couple of minutes. This will steam the pepper and make it easier to peel.
Once cool enough to handle, peel the pepper, place in a blender.
Add ½ cup greek yogurt or sour cream to it and blend to smooth.
Take it out in a bowl, adjust the consistency by adding more yogurt or sour cream.
Add salt and pepper to taste.