Roasted Red Pepper Dip

Roasted Red Pepper Dip
Roasted Red Pepper Dip

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1/2

    cup roasted red peppers (about 4 ounces)

  • 6

    sun-dried tomatoes, packed in oil, drained

  • 1/4

    cup drained or Greek style yogurt, method follows

  • 1

    tablespoon extra-virgin olive oil

  • 1/2

    teaspoon honey

  • 1/2

    teaspoon kosher salt

  • 1/4

    teaspoon minced thyme, optional

  • 1/8 to 1/4

    teaspoon finely grated orange zest

  • Freshly ground black pepper

Directions

Combine all the ingredients in a blender, and process until smooth. Serve now or refrigerate until ready to serve. Yield: about 1 1/2 cups To make drained yogurt: Place 1/2 cup of plain whole or low-fat milk yogurt in a coffee filter set in a sieve or colander in the sink or over a bowl. Set aside for 1 to 2 hours until thickened. Discard the water whey and use the yogurt as desired.

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