Recipe by "Pink Eyed" Jim Cortina
Once you taste this roasted red pepper dip, you'll never need to make another full-of-cheese, loaded-with-fat, red pepper dip again. I tweaked the recipe given to me by the chef of a local brewpub, Harvest Moon, where they charged $9 for a little ramekin of this stuff with some crudites and pita crisps. It was well worth the $9. That's how good this dip is. Trust me, try it.
Top Review by Dr. Jenny
I made this dip yesterday for a BBQ that I was having. It was very easy and tasted delicious. Everyone enjoyed it. They liked it (and helped themselves to) even more when I told them how healthy it was. Five of us polished off the whole thing. I served the dip with bagel chips, red pepper slices and rice crackers. I'll definitely make this again. Thanks, Jim!
- 1 (16 ounce) jarsliced roasted red peppers, drained
- 1 (6 ounce) container nonfat plain yogurt
- 3⁄4 cup raisins
- 1 cup toasted sliced almonds
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon salt
- 3 dashes hot sauce, to taste (I prefer Tobasco)