Yum, so delicious! This dip is healthy yet amazingly good. It’s borderline hummus, but not quite. The perfect balance of pepper and chickpeas. I wasn’t planning to blog about this dip so I didn’t take photos of the ingredients. It’s too good not to share, so here’s the finished product…
Roasted Red Pepper Dip
Before I list the ingredients, I have a confession. I love to create new recipes…but I don’t ever measure ingredients. I eyeball everything. So, these are all estimations. If you come up with something close to these amounts, you should be successful!
- 1 medium red pepper, grilled or oven roasted, seeded and peeled
- 1 small clove garlic
- 1/2 can of garbanzo beans (chick peas)
- 1/3 cup Greek yogurt
- 1/4 cup reduced fat cream cheese (Neufchâtel cheese)
- red pepper flakes (optional) for garnish
- salt and pepper to taste (optional)
Combine roasted red pepper, garbanzo beans, garlic, Greek yogurt, and cream cheese in food processor. Blend until smooth. Refrigerate 30 mins or until ready to serve, dip will thicken while refrigerated. Top with red pepper flakes to add a little kick, and add salt & pepper according to taste.
Yummy, so easy to make and a nice change from everyday dips! For more great info, please stay in touch.
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