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
- 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
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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.
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.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||4 % / 42 mg|
|Vitamin A:||8 %|
|Vitamin B12:||6 %|
|Vitamin C:||20 %|
|Vitamin D:||4 %|