When we get together with our friends, it’s almost always an informal, everyone brings a snack to share, BYOB type of event. I love it, because then no one can say not to bring anything. LOL. I always go overboard, I just have to bring something savory and something sweet. I physically cannot stop myself from bringing two yummy plates to share.
For our get together with friends over the weekend, I wanted to keep it simple, since I was already doing the cheescakes. A cold dip that’s whipped up in the food processor without much effort sounded perfect!
I’m not a huge dip person normally. Why is “dip” synonymous with white, creamy ickiness? I’ll never understand that. I went out in search of the anti-dip-dip. Preferably using my fave convenience product from the store – the jarred roasted red pepper! LOVE those things. I use them in everything…salads, sandwiches, pasta….they go with everything.
I found a tasty looking Smokey Red Pepper Dip recipe out on the Cooking Light website. It’s a really simple to throw together. It sure does pack a punch though! Wowee! Very potent stuff. (Ya know, I thought two cups of sliced red onion and two cloves of garlic seemed like a lot, LOL) A little goes a long way…don’t chow down on too much of this before your big job interview. Tasty though! I wouldn’t serve this as the ONLY choice of an appetizer, it’s way too strong, but it’s a nice addition to a heavy appetizer spread. I served it with toasted pita chips.
SMOKEY RED PEPPER DIP WITH TOASTED PITA CHIPS (Recipe Source: Cooking Light)
- 2 medium red bell peppers (I subbed one large–ish jar of roasted red peppers, drained and blotted dry. If you do this, ignore the first step of the recipe. I left the recipe as is in case you want to try roasting your own peppers!)
- 2 cups sliced red onion
- 2 garlic cloves
- 1/4 cup dry breadcumbs
- 1/4 cup plain fat-free yogurt
- 1 tablespoon red wine vinegar
- 2 teaspoons olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon hot sauce
- Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Arrange onion and garlic around peppers on baking sheet. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes; peel.
- Place peppers, onion, and garlic in a food processor; process until finely chopped. Add remaining ingredients; process until smooth. Serve with toasted pita triangles.
For the Pita Chips:
- 6 whole wheat pitas
- Olive oil
- Salt and Pepper to taste
Cut each pita into 8 triangles. Layer onto a large cookie sheet covered in foil. Drizzle with olive oil and toss to coat. Season with salt and pepper. Toast in a 400 degree oven until crisp, about 10 minutes. Cool and serve.