Roasted Red Bell Pepper and Basil Dip
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15 Minutes
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1hr Refrigeration
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12 to 16 Servings
Ingredients
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1 cup plain yogurt (not fat free)
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1 cup drained and peeled roasted red bell peppers
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1/2 cup packed fresh basil
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1 tsp sugar
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Pinch of salt
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1/4 tsp pepper
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2 tsp balsamic vinegar
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1 cup 35% cream
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Pita crisps, crisp flatbreads or raw vegetables
Instructions
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 yogurt and pulse just to combine.
In a chilled, straight-sided bowl, whip 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.