Roasted Red Pepper and Basil Dip
Real cream and thickened yogourt combine for a delightful dip accented with the succulent flavour of roasted red peppers and fresh basil. Buy roasted red peppers from the deli or in a jar to make preparation a breeze.
Yields 12 to 16 servings
Ingredients
1 cup (250 mL) plain yogourt (not fat-free)
1 cup (250 mL) drained peeled roasted red peppers (about 2)
1/2 cup (125 mL) packed fresh basil
1 tsp (5 mL) sugarPinch of salt
1/4 tsp (1 mL) pepper
2 tsp (10 mL) balsamic vinegar
1 cup (250 mL) 35 % whipping cream
Pita crisps, crisp flatbreads and/or raw vegetables
Directions
Spoon yogurt into a coffee filter- or fine cheesecloth-lined sieve and set over a bowl. Cover and refrigerate until about 1/2 cup (125 mL) liquid drains off, at least 2 hrs or overnight; discard liquid.
In a food processor or with an immersion blender, purée roasted red peppers, basil, sugar, 1/4 tsp (1 mL) salt, pepper and balsamic vinegar until finely chopped. Add drained yogourt and pulse just to combine.
In a chilled, straight-sided bowl, whip whipping cream just until stiff peaks form; fold in red pepper mixture. Cover and refrigerate for at least 1 hr to blend flavours or for up to 1 day.
Season to taste with salt. Transfer to a serving bowl and serve with pita crisps, flatbreads and/or vegetables for dipping.
Recipe Tips
-Draining time for yogurt: 2 hours or overnight
-Drain red peppers well and dry basil before adding to food processor to prevent mixture from being too wet.
-For the Adventurous: Add 1/2 to 1 tsp (5 mL) hot pepper sauce with red peppers.
Yields 12 to 16 servings
Ingredients
1 cup (250 mL) plain yogourt (not fat-free)
1 cup (250 mL) drained peeled roasted red peppers (about 2)
1/2 cup (125 mL) packed fresh basil
1 tsp (5 mL) sugarPinch of salt
1/4 tsp (1 mL) pepper
2 tsp (10 mL) balsamic vinegar
1 cup (250 mL) 35 % whipping cream
Pita crisps, crisp flatbreads and/or raw vegetables
Directions
Spoon yogurt into a coffee filter- or fine cheesecloth-lined sieve and set over a bowl. Cover and refrigerate until about 1/2 cup (125 mL) liquid drains off, at least 2 hrs or overnight; discard liquid.
In a food processor or with an immersion blender, purée roasted red peppers, basil, sugar, 1/4 tsp (1 mL) salt, pepper and balsamic vinegar until finely chopped. Add drained yogourt and pulse just to combine.
In a chilled, straight-sided bowl, whip whipping cream just until stiff peaks form; fold in red pepper mixture. Cover and refrigerate for at least 1 hr to blend flavours or for up to 1 day.
Season to taste with salt. Transfer to a serving bowl and serve with pita crisps, flatbreads and/or vegetables for dipping.
Recipe Tips
-Draining time for yogurt: 2 hours or overnight
-Drain red peppers well and dry basil before adding to food processor to prevent mixture from being too wet.
-For the Adventurous: Add 1/2 to 1 tsp (5 mL) hot pepper sauce with red peppers.
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