dish
Red Pepper Dip with Pine Nuts

8
Serves
84
Calories
13
Nutrients
6
Vitamins

Ingredients

2 cups plain low-fat yogurt
1 teaspoon olive oil
1 cup minced onion
1/4 cup toasted pine nuts

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

Nutrition Information

Number of Servings: 8
Serving Size
0
Calories
84
Protein
4 g
Total Carbohydrate
9 g
Dietary Fiber
1 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
4 g
Total Fat
4 g
Saturated Fat
1 g
Monounsaturated Fat
2 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
3 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
19 %
Percent Calories from Carbohydrate
42 %
Percent Calories from Fat
43 %
Vitamin A
183 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
0 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
29 mg
Vitamin D
0 IU
Folate
14 mcg
Vitamin E
0 IU
Vitamin K
0 mcg
Pantothenic Acid
0 mg
Calcium
125 mg
Iron
0 mg
Phosphorus
0 mg
Potassium
271 mg
Sodium
128 mg
Zinc
0 mg