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

Fridge: 

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 

Counter:

Juice of 1/2 a lime 

1/2 garlic clove minced 

Pantry:

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 

Tools:

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