Roasted Red Pepper Dip

Tuesday, May 5, 2009

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.

Appetizers / Snacks

8 comments »

16 Responses to “Winter Kale and Quinoa Salad”

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Kelsey — January 12, 2013 at 10:02 am

I’m with you–every ingredient in this salad is a winner on it’s own. Together? Forgetaboutit! The colors are beautiful and I can imagine how great it tastes with the balance of bitter, sweet, and tart.

Love the new layout, also. Way to go!
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Wicked Goodies — January 12, 2013 at 9:54 pm

Yum! I am also addicted to kale since doing a CSA here in Boston 🙂
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Jill McOwen — January 12, 2013 at 10:45 pm
It’s so funny, because as I was scrolling through Tastespotting tonight and saw this post, I had to click because it looked so familiar to my winter couscous bowl… and then, I couldn’t believe it when I saw my blog credited at the bottom! This is a first for me 🙂 Thanks so much for the credit!

So you’ve recently moved back to Cincinnati? Which part? My family and I live in Anderson Township.
- beantownbaker — January 13th, 2013 @ 10:02 am
  
  Thanks so much for the recipe!!
  
  We work in West Chester and are living in Oakley right now. Trying to find a house at some point…
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Megan — January 13, 2013 at 9:28 pm
I think this sounds amazing, Jen! And I love how colorful it is. I am always looking for new winter salads that are colorful, flavorful, and interesting.
- beantownbaker — January 13th, 2013 @ 10:06 pm
  
  This is definitely colorful, flavorful, and interesting. I have seriously been OBSESSED with pomegranates this winter, and this salad totally feeds into that obsession.
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Sues — January 14, 2013 at 7:39 am
I’m on a major quinoa AND kale kick so this salad is right up my alley. So colorful and pretty, too!
- beantownbaker — January 14th, 2013 @ 3:47 pm
  
  Pretty food is definitely always tastier than ugly food 🙂
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Shannon — January 14, 2013 at 1:29 pm
looks a lot like the one i posted last week 🙂 obviously, i’m all over it!!
- beantownbaker — January 14th, 2013 @ 3:48 pm
  
  Very similar indeed!
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Michelle — January 14, 2013 at 2:10 pm
This is perfect for that kale and pomegranate I have in the fridge! I’m always excited to find new things to put together ahead of time for lunches and dinners, thanks! Hope you are settling in nicely 🙂
- beantownbaker — January 14th, 2013 @ 3:49 pm
  
  I couldn’t agree more. Making food ahead of time saves the day during the week! I can’t imagine not eating leftovers… Things are going pretty well for us in Ohio so far. Hope things are going well for you and your little bundle on the way!
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Cara — January 14, 2013 at 7:40 pm

Sounds great to me! I love the ingredients. And the colors 🙂
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ErinsFoodFiles — January 17, 2013 at 1:25 pm

This sounds right up my alley! YUM!!
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Sarah — November 1, 2013 at 9:33 pm
I was thinking about an easy and colorful, flavorful, and power-packed healthy side dish to bring for a potluck lunch after a trail work party this coming weekend. I had these amazing cute pumpkins to harvest from my garden and love both kale and quinoa. I thought to myself, mmmm, what if I made some kind of pumpkin kale quinoa and goat cheese salad to share? One quick internet search and I came across this gem! I modified and concocted a tad, which is normal for me. Thanks so much for the recipe and ingredient confirmations! The honey, olive oil, and smokey / spicy combo was the secret ingredient for me! Happy fooding!
- beantownbaker — November 3rd, 2013 @ 12:35 pm
  
  Glad you enjoyed it! I am always tweaking recipes to make them fit what I have on hand and what we like too.