Roasted Red Pepper Dip

1. 1

   In a food processor fitted with the steel blade or blender, puree the roasted red peppers.

2. 2

   Place puree into a medium serving bowl and combine with the yogurt cheese, red pepper puree, salt and hot sauce.

3. 3

   Blend to thoroughly combine all ingredients.

4. 4

   Serve as a dip with freshly cut vegetables, crackers, chips or tortilla chips.

5. 5

   Cook's Notes:

6. 6

   To roast red peppers, preheat the broiler.

7. 7

   Place the peppers on broiler pan and place under the broiler.

8. 8

   Broil on all sides until charred and blackened.

9. 9

   Remove from oven.

10. 10

    Place in a plastic sealable bag and let rest 15 minutes.

11. 11

    Remove from charred skin; core and seed peppers.

12. 12

    To Prepare Yogurt Cheese:

13. 13

    Line a colander set over a pan or bowl with 2 layers of coffee filters or cheesecloth.

14. 14

    Place 32 ounces nonfat or low-fat plain yogurt in colander.

15. 15

    Cover and refrigerate at least 8 hours or overnight.

16. 16

    Shorter draining produces moister cheese similar to sour cream; longer draining produces a thicker cheese.

17. 17

    Scrape the yogurt cheese from the filter or cloth and use in recipe.

* Per serving · 4 servings · Values may vary.

No additional tips available.