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Roasted Red Pepper Yogurt Dip with Cumin and Garlic

about 2 cups
Appetizers

Characteristics

Gluten Free Low Sodium Under 30 Minutes Vegetarian

Nutritional Facts Per Serving

53
Calories
4.8 g
Protein
8.8 g
Carbs
0.7 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 53
  • Fat 0.1 g
    • Saturated   0 g
    • + Trans 
  • Cholesterol 15 mg
  • Sodium   36 mg
  • Carbohydrate 8.8 g
    • Fibre   0.7 g
    • Sugars  
  • Protein 4.8 g
    • Vitamin A 8 %
    • Vitamin C 52 %
    • Calcium 13 %
    • Iron 3 %

Method

Place the first 7 ingredients in a food processor and pulse until smooth. Season the dip with salt and pepper. Transfer to a serving bowl and cover and refrigerate until needed. Can be made several hours in advance of serving.

Note: Whole roasted red peppers are sold in jars in the pickle and condiment aisle.

Recipe Options: Instead of using store-bought peppers, roast your own. To do so, start by preheating the oven to 375 degrees F. Set two medium red bell peppers in a small parchment paper-lined baking pan. Roast 30 minutes, turning once or twice, until the skin is blistered. Remove the pan from the oven and cover with foil. Let the peppers sit 20 minutes. Uncover the peppers and slip off the skins. Cut the peppers in half, remove the seeds and they're ready to use.

Serving Suggestions

Make a colourful appetizer by surrounding a bowl of the dip with a nice array of cut and whole raw vegetables, such as radishes, cauliflower and broccoli florets, yellow and red bell pepper, English cucumber, mini carrots, and cherry tomatoes.

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