Roasted Red Pepper Dip

I made this dip for Hubby and a friend when they were hanging out. It made a huge amount of dip! Since we had so much leftover, we got creative with it. We spread it on top of some salmon and baked the salmon in the oven – it was AWESOME! I would recommend doing that if you have leftovers of this dip. Or even just make this as a salmon topping.

The original recipe called for 2 cloves of garlic and I always double the garlic in recipes. However, this time that was a little bit overkill. The garlic is very strong in this dip, so keep that in mind. Also, I think it would have been smoother if it had been mixed in a blender instead of a food processor.

Roasted Red Pepper Dip – adapted from Milk & Honey
1 large jar of roasted red peppers – drained and blotted dry
1 red onion – chopped
4 garlic cloves – this is a LOT of garlic, if I make it again, I’d use 2 or 3
1/4 cup dry breadcumbs
1/4 cup plain fat-free yogurt
1 tablespoon red wine vinegar
2 teaspoons olive oil
1/8 teaspoon salt
1/8 teaspoon chipotle hot sauce

Place peppers, onion, and garlic in a food processor; process until finely chopped.

Add remaining ingredients; process until smooth. Serve with pita chips.

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5 Responses to “Lemon, Pepper, and Asparagus Salad”

  1. #
    1
    Megan — April 26, 2013 at 6:14 pm

    I agree about the salting too! This looks so springy and fresh!

  2. #
    2
    Nutmeg Nanny — April 29, 2013 at 5:55 pm

    This looks wonderfully fresh 🙂 I love asparagus!

  3. #
    3
    Brianna — June 25, 2013 at 9:00 pm

    Thanks for finally writing about >Lemon Pepper Asparagus Salad
    | Beantown Baker <Liked it!

  4. #
    4
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    Many thanks for supplying these details.

  5. #
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