Red Pepper Dip With Pine Nuts – a delicious recipe with yogurt, olive oil, onion, garlic, red peppers, pine nuts. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
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.)
2
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.
3
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.
4
Chill for at least one hour (this can be made in advance and stored in the refrigerator for up to 3 days.)
5
Garnish with the remaining pine nuts. Serve with fresh vegetables and pita wedges.
260
kcal
Calories
15
g
Fat
25
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups plain low-fat yogurt, 1 teaspoon olive oil, 1 cup onion, minced, 1 garlic clove, minced, and more.
Yes, Red Pepper Dip With Pine Nuts falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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