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.
Beautiful photos. We loved it too.
This is such a great dish and so colorful too!
Looks beautiful! I agree it comes together pretty fast.
Glad you loved it!
~The Cat’s Pajamas
Your salad looks great! Glad to see a fellow Boston girl (well, we left the city 2 years ago but still work here) on the Bloggers!
Looks great!
Wow your salad looks so good. I think I am going to try making this again after a trip to the market this weekend.
Great picture! I’ve been thinking that this would be great for Shakespear in the Park. Cool and refreshing!
I love Panzanella, but haven’t had Ina’s version yet (Tyler’s is delish!) – perfect recipe for summertime.
Good tip on the croutons – this one looks like a total winner.