"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Roasted Red Pepper and Sun-Dried Tomato Dip: Recipe

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This recipe for Roasted Red Pepper and Sun-Dried Tomato Dip:, by , is from Tammi's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tammi Solomon
Added: Thursday, September 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup roasted red peppers (about 4 ounces)

6 sun-dried tomatoes, packed in oil, drained

1/4 cup drained or Greek style yogurt, method follows

1 tablespoon extra-virgin olive oil

1/2 teaspoon honey

1/2 teaspoon kosher salt

1/4 teaspoon minced thyme, optional

1/8 to 1/4 teaspoon finely grated orange zest

Freshly ground black pepper

Directions:
Directions:
Combine all the ingredients in a blender, and process until smooth. Serve now or refrigerate until ready to serve.

Yield: about 1 1/2 cups

To make drained yogurt: Place 1/2 cup of plain whole or low-fat milk yogurt in a coffee filter set in a sieve or colander in the sink or over a bowl. Set aside for 1 to 2 hours until thickened. Discard the water whey and use the yogurt as desired.

Number Of Servings:
Number Of Servings:
1 1/2 cups
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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