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.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I love making a bunch of different recipes and having them come together in one awesome meal! This looks so delicious, especially with the heat we’ve been having!
Next time I come over, I insist we either have these delicious looking Gyros or go to the Turkish restaurant you talked about.
Wow, I love that addiction to the stove! Your chicken gyros look super flavorful and like the perfect hot day lunch!
Sues
I love that every aspect of this meal is homemade… yum! What is the name of the Turkish restaurant? I need to check it out :).
I just made something similar and they were great! LOVE the sauce! Thanks!
Can’t wait for you to post the recipe – I am putting it on my menu for next week. 😀
I used to make tzatziki sauce too -until my grocery store started selling it for .99 cents for a 16 ounce container – so cheap!
Hope you have a great weekend!
I love me a traditional, good, lamb gyro- but these look delicious! I might have to break out of my comfort zone 🙂
I love me a traditional, good, lamb gyro- but these look delicious! I might have to break out of my comfort zone 🙂
We definitely have to try these…yum!
Those look delicious, I will have to try those!
Can the pita bread dough be made in advance and kept in the fridge overnight? I want to make these tomorrow for dinner but will not have time for the 90 minute and then 20 minute rise times. Any advice would be great. Thanks!
welcome to the bandwagon! love Elly’s recipe!
Manne – sounds like a plan
Lauren – It’s called Brookline Family Restaurant and it’s on Washington St in Brookline Village. Definitely check it out if you’re in the area.
Sheena – I’m not sure about freezing the pita bread dough. I’m sure it would be fine as other bread doughs can be frozen and used later. Let me know how it goes if you try it!