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 “Goat Cheese and Tomato Tarts”

  1. #
    1
    birdutmasali — November 30, 2009 at 3:41 pm

    practical and delicious tarts

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    2
    smellslikehome — November 30, 2009 at 4:31 pm

    aren’t these tarts great?! we love them as appetizer/side dishes and they always go over so well!

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    3
    nutmegnanny — December 1, 2009 at 4:53 am

    Oh man you had me at goat cheese…delicious!

  4. #
    4
    Katie — December 1, 2009 at 3:00 pm

    Oh man, those look sooo delicious!!

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    5
    Shauna — December 7, 2009 at 5:48 pm

    Yeah, this recipes just includes a few of my favorite things! Can’t wait to try this.

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