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View more "Sauces, Dips & Spreads" recipes Roasted Red Bell Pepper and Basil Dip Recipe

Roasted Red Bell Pepper and Basil Dip

Dairy Farmers of Canada
Add to Calendar 12/17/2017 10:00 AM 12/17/2017 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

1 cup (250 mL) plain yogurt (not fat-free)
1 cup (250 mL) drained peeled roasted red bell peppers (about 2)
1/2 cup (125 mL) packed fresh basil
1 tsp (5 mL) sugar
pinch of salt
1/4 tsp (1 mL) pepper
2 tsp (10 mL) balsamic vinegar
1 cup (250 mL) 35 % cream
Pita crisps or crisp flatbreads or raw vegetables

Yields: 12 to 16 servings

See full recipe: https://www.dairygoodness.ca/recipes/roasted-red-bell-pepper-and-basil-dip?source=calendar
Roasted Red Bell Pepper and Basil Dip true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Sauces, Dips & Spreads
  • Prep. Time 15 mins
  • Refrigeration Time 1 hr
  • Yields 12 to 16 servings

Cream and thickened yogourt combine for a delightful dip accented with the succulent flavour of roasted red bell peppers and fresh basil.

  • Course Sauces, Dips & Spreads
  • Prep. Time 15 mins
  • Refrigeration Time 1 hr
  • Yields 12 to 16 servings

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.


Ingredients

1 cup (250 mL) plain yogurt (not fat-free)
1 cup (250 mL) drained peeled roasted red bell peppers (about 2)
1/2 cup (125 mL) packed fresh basil
1 tsp (5 mL) sugar
pinch of salt
1/4 tsp (1 mL) pepper
2 tsp (10 mL) balsamic vinegar
1 cup (250 mL) 35 % cream
Pita crisps or 
crisp flatbreads or 
raw vegetables

Preparation

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 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.
Buy roasted red bell peppers from the deli or in a jar to make preparation a breeze. Drain them 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 bell peppers.

42 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.

Nutritional Info

Per serving
Energy: 65 Calories
Protein: 1 g
Carbohydrate: 3 g
Fat: 6 g
Fibre: 0.2 g
Sodium: 28 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 4 % / 42 mg
Vitamin C: 20 %
Vitamin A: 8 %
Vitamin B12: 6 %
Vitamin D: 4 %

*percentage of daily value

*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.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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