Roasted Red Bell Pepper and Basil Dip

Name: Roasted Red Bell Pepper and Basil Dip
Yield: 12 - 16 servings
Ingredients: 1 cup (250 mL) plain yogurt (not fat-free); 1 cup (250 mL) drained peeled roasted red bell peppers (about 2); 1/2 cup (125 mL) packed fresh basil; 1 tsp (5 mL) sugar; of salt; 1/4 tsp (1 mL) pepper; 2 tsp (10 mL) balsamic vinegar; 1 cup (250 mL) 35 % cream; Pita crisps or crisp flatbreads or raw vegetables

Cream and thickened yogourt combine for a delightful dip accented with the succulent flavour of roasted red bell peppers and fresh basil.

Prep: 15 min
Refrigeration: 1 h

Yields 12 - 16 servings

Ingredients

1 cup (250 mL) plain yogurt (not fat-free)
1 cup (250 mL) drained peeled roasted red bell peppers (about 2)
1/2 cup (125 mL) packed fresh basil
1 tsp (5 mL) sugar
of salt
1/4 tsp (1 mL) pepper
2 tsp (10 mL) balsamic vinegar
1 cup (250 mL) 35 % cream
Pita crisps or crisp flatbreads or raw vegetables

CONE QUEST CONTEST

Ready to scoop up a tasty prize? Sign up for More Goodness rewards to play Cone Quest and get a chance to win ice cream.
Plus, you’ll be in for all kinds of savings, recipes, offers and more.

Preparation

Spoon yogurt into a coffee filter- or fine cheesecloth-lined sieve and set over a bowl. Cover and refrigerate until about 1/2 cup (125 mL) liquid drains off, at least 2 hrs or overnight; discard liquid.

In a food processor or with an immersion blender, purée roasted red peppers, basil, sugar, 1/4 tsp (1 mL) salt, pepper and balsamic vinegar until finely chopped. Add drained yogourt and pulse just to combine.

In a chilled, straight-sided bowl, whip cream just until stiff peaks form; fold in red pepper mixture. Cover and refrigerate for at least 1 hr to blend flavours or for up to 1 day.

Season to taste with salt. Transfer to a serving bowl and serve with pita crisps, flatbreads and/or vegetables for dipping.

Tips

Draining time for yogurt: 2 hours or overnight.Buy roasted red bell peppers from the deli or in a jar to make preparation a breeze. Drain them well and dry basil before adding to food processor to prevent mixture from being too wet. For the Adventurous: Add 1/2 to 1 tsp (5 mL) hot pepper sauce with red bell peppers.