Roasted Red Pepper and Basil Dip
Real cream and thickened yogourt combine for a delightful dip accented with the succulent flavour of roasted red peppers and fresh basil. Buy roasted red peppers from the deli or in a jar to make preparation a breeze.
- Course Sauces, Dips & Spreads
- Prep. Time 15 mins
- Refrigeration Time 1 hr
- Yields 12 to 16 servings
Preparation
What You Need
Instructions
Spoon yogurt into a coffee filter- or fine cheesecloth-lined sieve and set over a bowl. Cover and refrigerate until about 1/2 cup (125 mL) liquid drains off, at least 2 hrs or overnight; discard liquid.
In a food processor or with an immersion blender, purée roasted red peppers, basil, sugar, 1/4 tsp (1 mL) salt, pepper and balsamic vinegar until finely chopped. Add drained yogourt and pulse just to combine.
In a chilled, straight-sided bowl, whip whipping cream just until stiff peaks form; fold in red pepper mixture. Cover and refrigerate for at least 1 hr to blend flavours or for up to 1 day.
Season to taste with salt. Transfer to a serving bowl and serve with pita crisps, flatbreads and/or vegetables for dipping.
Tips
Draining time for yogurt: 2 hours or overnight
Drain red peppers well and dry basil before adding to food processor to prevent mixture from being too wet.
For the Adventurous: Add 1/2 to 1 tsp (5 mL) hot pepper sauce with red peppers.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 65 CaloriesProtein: 1 g
Carbohydrate: 3 g
Fat: 6 g
Fibre: 0.20 g
Sodium: 28 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
4 %
/
42 mg
Vitamin C:
20 %
Vitamin A:
8 %
Vitamin B12:
6 %
Vitamin D:
4 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
Be the first to leave a comment.
Add a comment
