Red Pepper Dip with Pine Nuts

Recipe Brought to you by FoodFit
This recipe serves: 8
Preparation time: 10 minutes
Cooking time: 5 minutes

2 cups plain low-fat yogurt
1 teaspoon olive oil
1 cup minced onion
one 12-ounce jar roasted red peppers, drained
1/4 cup toasted pine nuts
salt to taste
freshly ground black pepper
1 clove garlic, minced

Place a strainer over a deep bowl. Add the yogurt to the strainer,
cover and refrigerate overnight. The yogurt will drain and thicken
overnight. Discard the liquid. (This can be done in advance and stored
for up to one week in the refrigerator.)
Heat the oil in a skillet over medium heat, add the onions and cook
until they become translucent, about 3 minutes. Add the garlic and
cook one minute more.
In a food processor, puree the onion mixture with the red peppers
and all but 1 tablespoon of the pine nuts. Stir the red pepper mixture
into the strained yogurt. Season to taste with salt and pepper. Chill
for at least one hour. (This can be made in advance and stored in the
refrigerator for up to 3 days.) Garnish with the remaining pine nuts.
Serve with fresh vegetables and pita wedges.


Nutrition Facts Serving size: 3 tablespoons Calories 100 Total Fat 3 g
Saturated Fat 1 g Protein 5 g Total Carbohydrate 12 g Dietary Fiber 1 g
Sodium 252 mg Percent Calories from Fat 32% Percent Calories from Protein
19% Percent Calories from Carbohydrate 48%



--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/