Serve with thinly sliced fennel, chilled steamed asparagus, endive leaves, purple heirloom carrots and radishes. You can also use as a sauce to top chicken, fish or grilled tofu, or thin them with lemon juice to make a creamy salad dressing.
ANTIOXIDANT-RICH PEPPERS: Not only do roasted red peppers jazz up this dip, but they also bring nutrients like vitamins A and C to the mix. Both vitamins are free radical– scavenging antioxidants that work together to slow down aging, ward off disease, maintain healthy skin and support immune function.
- Prep Time
1 cup full-fat Greek yogurt
½ cup roasted red peppers, drained and chopped + additional for garnish
2 tbsp chopped fresh basil
1 large clove garlic, roughly chopped
½ tsp sambal oelek or other hot sauce
¼ cup crumbled full-fat feta cheese
sea salt and ground black pepper, to taste
To a small food processor, add yogurt, red peppers, basil, garlic and sambal; process until smooth. Stir in feta and season with salt and pepper. Cover and refrigerate for 30 minutes. Garnish with additional red pepper.
- Serving Size: 1/6 of recipe
- Calories: 66
- Carbohydrate Content: 4 g
- Cholesterol Content: 11 mg
- Fat Content: 3.5 g
- Fiber Content: 1 g
- Protein Content: 5 g
- Saturated Fat Content: 2 g
- Sodium Content: 162 mg
- Sugar Content: 2 g