This holiday season, give the gift of home-cooked meals that are infused with flavor and nutrition. This Roasted Red Pepper dip is made with Greek yogurt instead of sour cream or mayonnaise, making it a low calorie alternative, that’s also a good source of calcium and protein! It’s filled with vegetables like roasted red peppers and artichokes. And it is delicious on tortilla chips or crackers, vegetables or even spread onto a wrap for a quick and easy meal.
To help you have a dairy good holiday (see what I did there!), use Greek yogurt in your dip recipes. It has a tangy flavor (similar to sour cream) and a creamy texture, making it the perfect substitute. Greek yogurt is strained to remove much of the liquid whey, lactose and sugar, giving it a thicker consistency and twice the protein and roughly half the carbohydrates as compared to regular yogurt. Regular low fat yogurt is also a good choice for other types of recipes, but Greek yogurt remains a great substitute for sour cream!
This dip is featured in the brand new cookbook, The Dairy Good Cookbook.
- 1 cup jarred, roasted red peppers, drained and chopped
- 1 (14 oz) can marinated artichoke hearts, drained and chopped
- 1 cup plain, non-fat, Greek yogurt
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 garlic clove, minced
- Pat the roasted red peppers and artichoke hearts dry with paper towels.
- Combine the peppers, artichokes, yogurt, salt, cayenne pepper and garlic in a bowl and stir until well-blended.
- Transfer to a serving bowl, cover and refrigerate three hours or over night to allow flavors to blend.
- Serve with pita chips, tortilla chips, vegetables or as part of a wrap.