We are heading to a Super Bowl party this afternoon so I thought it would be fun to share what I am bringing. Another little peak into my world, sort of like reality t.v. only more real.
The hostess asked us to do a veggie tray. I grabbed a few of my favorite veggies to repurpose – because there are almost always leftover veggies. I tried to arrange them in a fun ways so they have a little appeal next to the other snacks at the party. Then I made a quick Roasted Red Pepper dip. It was all super simple and other than allowing the dip an hour to chill it took less than 30 minutes to pull it all together and tidy the kitchen afterward.
Easy Roasted Red Pepper Dip
Whip up this deliciously healthy dip at lightening speed in a food processor or only slightly slower by hand.
- 1 cup of fat free plain yogurt – Greek style is my favorite
- 6 oz. Roasted Red Peppers, packed in water
- 1 TB Dill – I used dry but fresh is better
- 1/2 tsp Garlic Powder
- 1/4 – 1/2 tsp salt – to taste
- Roughly chop the roasted peppers (finely dice if making without a food processor)
- In a food processor or blender add yogurt, dill, and garlic powder. Pulse a couple times to mix.
- Add roughly chopped peppers and pulse to combine being careful not to blend away all the lumps. Scrape sides as needed to blend in all the yogurt.
- Add 1/4 tsp salt. Pulse twice then taste to before adding or omitting the remaining salt.
- Scoop into a container, cover, then chill for an hour or more before serving. – This step really does enhance the flavor so try not to skip it.
Serve with veggies, pretzels, or other crunchy snacks. This is also makes a great condiment substitute on sandwiches or with a salad!
Nutrition details will depend on the specific products used. I used a yogurt with 150 calories per cup and peppers with 5 calories per ounce. The approximate nutritional values for the entire bowl of dip are: calories 180; fat 0 g.; carbs 15 g.; protein 23 g.