Red Pepper Dip with Pine Nuts

JasiBella

This recipe serves: 8

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. 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.)
2. 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.

3. 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.

Serving Size: 3 tablespoons

Calories84
Protein4 g
Total Carbohydrate9 g
Dietary Fiber1 g
Soluble Fiber0 g
Insoluble Fiber0 g
Sugar4 g
Total Fat4 g
Saturated Fat1 g
Monounsaturated Fat2 g
Polyunsaturated Fat1 g
Trans Fatty Acid (tfa)0 g
Omega-3 Fatty Acid0 g
Omega-6 Fatty Acid0 g
Cholesterol3 mg
Percent Calories from Fat43 %
Percent Calories from Protein19 %
Percent Calories from Carbohydrate42 %
Vitamins:
Vitamin A183 IU
Vitamin B1- Thiamin0 mg
Vitamin B2 - Riboflavin0 mg
Vitamin B3 - Niacin0 mg
Vitamin B60 mg
Pantothenic Acid0 mg
Vitamin B120 mcg
Biotin0 mcg
Folate14 mcg
Vitamin C29 mg
Vitamin D0 IU
Vitamin E0 IU
Vitamin K0 mcg
Iron0 mg
Zinc0 mg
Calcium125 mg
Phosphorus0 mg
Potassium271 mg
Sodium128 mg

JasiBella

This recipe serves: 8

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. 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.)
2. 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.

3. 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.

Serving Size: 3 tablespoons

Calories84
Protein4 g
Total Carbohydrate9 g
Dietary Fiber1 g
Soluble Fiber0 g
Insoluble Fiber0 g
Sugar4 g
Total Fat4 g
Saturated Fat1 g
Monounsaturated Fat2 g
Polyunsaturated Fat1 g
Trans Fatty Acid (tfa)0 g
Omega-3 Fatty Acid0 g
Omega-6 Fatty Acid0 g
Cholesterol3 mg
Percent Calories from Fat43 %
Percent Calories from Protein19 %
Percent Calories from Carbohydrate42 %
Vitamins:
Vitamin A183 IU
Vitamin B1- Thiamin0 mg
Vitamin B2 - Riboflavin0 mg
Vitamin B3 - Niacin0 mg
Vitamin B60 mg
Pantothenic Acid0 mg
Vitamin B120 mcg
Biotin0 mcg
Folate14 mcg
Vitamin C29 mg
Vitamin D0 IU
Vitamin E0 IU
Vitamin K0 mcg
Iron0 mg
Zinc0 mg
Calcium125 mg
Phosphorus0 mg
Potassium271 mg
Sodium128 mg

amycakes812

Hmm...You could probably substitute Greek yogurt for the plain nonfat yogurt and eliminate the straining process. Do you know how much the 2 cups yield once it is strained?

JasiBella

No, I don't.. sorry:ohwell: