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Roasted Red Pepper and Sun-Dried Tomato Dip: Recipe

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This recipe for Roasted Red Pepper and Sun-Dried Tomato Dip: is from Tammi's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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