Recipe Summary

Prep time: 10 mins
Cook time: 5 mins
Yield: 8 servings

Ratings & Reviews

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Rated by 2 visitors

This recipe is...

rich in dairy
rich in dairy
lower in fat
lower in fat

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Red Pepper Dip with Pine Nuts
This recipe serves: 8  
2 cups plain low-fat yogurt
1 teaspoon olive oil
1 cup minced onion
one 12-ounce jar roasted red peppers, drained
1/4 cup toasted pine nuts
salt to taste
freshly ground black pepper

Cooking Instructions
1. Place a strainer over a deep bowl. Add the yogurt to the strainer, cover and refrigerate overnight. The yogurt will drain and thicken overnight. Discard the liquid. (This can be done in advance and stored for up to one week in the refrigerator.)

2. Heat the oil in a skillet over medium heat, add the onions and cook until they become translucent, about 3 minutes. Add the garlic and cook one minute more.

3. In a food processor, puree the onion mixture with the red peppers and all but 1 tablespoon of the pine nuts. Stir the red pepper mixture into the strained yogurt. Season to taste with salt and pepper. Chill for at least one hour. (This can be made in advance and stored in the refrigerator for up to 3 days.) Garnish with the remaining pine nuts.

Serve with fresh vegetables and pita wedges.

Serving Size: 3 tablespoons

Nutritional Information
Number of Servings: 8
Per Serving
Calories 84 Carbohydrate 9 g
Fat 4 g Fiber 1 g
Protein 4 g Saturated Fat 1 g
Sodium 128 mg    


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