A super FAST, vegan dip. . .perfect for a Super Bowl party! Recipe by Lisa Mouton as published in Penzey's Spices Winter 2010 catalog. UPDATE: I used this dip as the base for a layered Mexican dip with low fat sour cream, salsa, low fat cheese, and avocado and WOW was it fabulous!
A Syrian roasted red-pepper and walnut spread. Great alternative to hummus. Bon appetit Nov 2008. We used regular red peppers and then added extra olive oil and garlic. We also added hot pepper paste since we felt it needed heat. We did use extra lemon juice and lots of kosher salt. I would just make this recipe to your tastes. Serve with pita chips, flat breads or pretzels.
This is an old-world recipe. It is really just drained, salted yoghurt, very easy to make and very easy to preserve. I guarantee that once you have made these and tasted how delicious they are, they will become a staple in your home.
I fell in love with this dip 7 years ago when I had it at a work function. It was made by my supervisor, Julie Renshaw and had been dubbed simply "Renshaw Dip" by the staff. It is SOOOO GOOD! Whenever I make it, people just gobble it down. It is best to make it AT LEAST 24 hours in advance so the flavors have time to meld together.