Roasted Red Bell Pepper and Basil Dip

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
roasted red bell pepper and basil dip

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

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.

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Nutrition

Nutritional Information

per serving
Energy: 65 Calories
Protein: 1 g
Carbohydrate: 3 g
Fat: 6 g
Fibre: 0.2 g
Sodium: 28 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 4 % / 42 mg
Vitamin C: 20 %
Vitamin A: 8 %
Vitamin B12: 6 %
Vitamin D: 4 %