Roasted Red Pepper Dip
This creamy dip requires minimal prep. It's delicious with chips or fresh veggies.
3 red bell peppers, chopped and deseeded
1 head garlic
1 lemon, juiced or 1/4 cup
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons fresh parsley
1 teaspoon crushed red pepper flakes
1 teaspoon oregano
3/4 cup nonfat plain Greek yogurt
Yield: 1 cup
1. Preheat oven to 375 degrees F. Line a rimmed baking sheet with foil, and add chopped red peppers, salt, pepper and 1 tablespoon olive oil.
2. Taking the head of the garlic, slice off the pointed end, exposing the cloves. Drizzle with 1/2 tablespoon olive oil, and wrap in foil. Place the peppers and the garlic in the oven, and roast until soft or about 45 minutes to an hour. Set aside to cool.
3. In the bowl of a food processor, place the roasted peppers, roasted garlic, lemon juice, spices, herbs and an additional 1 1/2-2 tablespoons olive oil. Puree until smooth.
4. Fold in the yogurt, and serve with pita chips or vegetables.