Roasted Red Pepper & Garlic Dip
Swapping in high protein Greek yogurt for mayo packs a 1-2 punch in this savoury dip: The distinct flavour of roasted red pepper still plays the starring role, and you get to enjoy the benefits of a lighter recipe with 50% less fat and 33% less calories*.
Ingredients:
- 1 cup Oikos 0% Plain High Protein Greek Yogurt
- 1 jarred* roasted red pepper (about ½ cup chopped), drained and patted dry
- 1/3 cup light brick cream cheese
- 1 large clove garlic, pressed or grated
- ½ tsp grated lemon zest
- ½ tsp smoked paprika
- ¼ tsp salt
- 1/4 cup chopped fresh basil
- 2 tbsp finely chopped green onion
Preparation steps
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Puree yogurt, peppers, cream cheese, garlic, lemon zest, paprika and salt in a blender or food processor.
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Transfer contents to a bowl.
Stir in basil and onions.
Can be stored in refrigerator for up to 2 days. -
Tip: How to roast your own peppers: Place fresh whole peppers on a baking sheet under broiler. Roast, turning often, until charred all over, about 20 minutes. Let cool; peel off blackened skin. Cut peeled peppers in half; remove core and seeds.
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Tip: Serve with cooked shrimp, breadsticks, warm flatbread, baguette or sliced veggies. Also makes an excellent dressing for pasta salad.
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*50% less fat and 33% fewer calories per 30 g than the leading prepared roasted red pepper dip in Canada, based on Nielsen MarketTrack Prepared Dips report, NTL L52W ending Dec. 31, 2022. Percentage may slightly vary depending on the ingredients used in the recipe.