Recipe: Red Pepper Dip with Pine Nuts
Misc.Red Pepper Dip with Pine Nuts
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
1 clove garlic, minced
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.)
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.
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
Number of Servings: 8
Per Serving
Calories 100 Carbohydrate 12 g
Fat 3 g Fiber 1 g
Protein 5 g Saturated Fat 1 g
Sodium 252 mg
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
1 clove garlic, minced
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.)
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.
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
Number of Servings: 8
Per Serving
Calories 100 Carbohydrate 12 g
Fat 3 g Fiber 1 g
Protein 5 g Saturated Fat 1 g
Sodium 252 mg
MsgID: 3135913
Shared by: Gladys/PR
In reply to: RECIPE SWAP: Merry Christmas To All!
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: RECIPE SWAP: Merry Christmas To All!
Board: Daily Recipe Swap at Recipelink.com
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