Tuesday, July 29, 2014

Roasted Red Pepper and Scallion Dip

It's always nice to have a quick dip to throw together when a party appetizer is calling your name. This dip takes about 3 minutes of measuring time and quick rough chopping. And a minute of blending and you're done. It's tasty and also provides a great after school snack for the kiddies. Plus it helps me eat more veggies! 

Roasted Red Pepper and Scallion Dip

4 oz cream cheese (low fat if you prefer)
1/2 cup plain Greek yogurt
4 tablespoons sour cream 
4 tablespoons of mayo
4 individual stalks of scallions- ends cut off and roughly chopped 
2 tablespoons of cilantro minced 

Juice of 1/2 a lime 
1/2 garlic clove minced 

1 large roasted red pepper- about 3/4 to almost a cup if you're chopping and measuring. 
1/4 tsp of salt
1/4 tsp of hot sauce (optional)- I use siracha 

Blender or food processor
Measuring cups/spoons
Cutting board
Chopping knife 

Toss all the ingredients into the blender and process until smooth. This can keep for up to 5 days in the fridge.

I like to serve mine with chilled zucchini and squash slices and whatever other vegetables I have lying around. If you're taking this to a party- it's best to keep the cut vegetables in iced water in a ziplock baggie to keep them crisp. 

This dip also works great with grilled chicken, in tacos, with fish sticks and really anything you want to dip things in- try it out and enjoy!! Xo

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