People love snacking. And when it’s healthy snacks? All the better.
Heck, more than once a week, I call that “dinner.”
I stumbled upon this idea when I was prepping to give a small-group cooking class in my home. We would be making my Kale and Egg Quiche with Sweet Potato “Crust,” but the participants would likely arrive hungry, and the quiche wouldn’t be out of the oven for about half an hour after we prepped it.
So I searched for an easy, healthy recipe that we could snack on before the quiche was ready. I had some red peppers, and I had some Greek yogurt. As it turned out, that took me 90% of the way there.
I have been more and more of a red pepper person, due to their versatility in cooking – raw or roasted, or roasted then blended; in breakfast, lunch, dinner, or snacks. Peppers are a vegetable that can often be found on sale for $1 each (although be warned, at times, they can be upwards of $3 each), and they are pretty hearty for a few weeks in your vegetable bin.
This recipe comes together quickly and easily. Just roast 2 red peppers and remove their skins, and combine with Greek yogurt, garlic, dried basil, and a little salt in a mini-prep food processor.
It’s good to go immediately, but will firm up a bit when refrigerated.
If you are looking for a recipe for which it is easy to keep ingredients on-hand to throw something together, this is an impressive one.
The class participants’ eyes lit up when they watched the recipe made from beginning to taste. It is so flavorful, especially given the low number of ingredients. Serve it with homemade tortilla chips, seedless cucumbers, baguette slices, and carrots. This dip would also make a great spread on a sandwich with grilled chicken.
- 2 red peppers
- 1 c 2% Greek yogurt
- 3 cloves garlic, roughly chopped
- 1 T dried basil
- pinch of salt
- Roast the red peppers and separate the flesh from the skin.
- In a small food processor, combine the red peppers with the rest of the ingredients.
- Process until they are combined, scraping down the sides as necessary.
- It's ready to eat immediately, but can be refrigerated in a closed container for a few days, during which it will get thicker.
Adapted from: http://shewearsmanyhats.com/easy-roasted-red-pepper-dip-recipe/
Photos added/removed June 2017