- Rating:
- Servings:
- 2 Cups
- Difficulty:
- Total Time:
- Recipe By:
- Andrew Faulkner
Ingredients
- 4 medium Organic Bell Pepper (use Red Bell Pepper) roasted (see note)
- 1 cup Yogurt Cheese (see note)
- Salt to taste
- Hot Sauce to taste
Directions
In a food processor fitted with the steel blade or blender, puree the roasted red peppers. Place puree into a medium serving bowl and combine with the yogurt cheese, red pepper puree, salt and hot sauce. Blend to thoroughly combine all ingredients. Serve as a dip with freshly cut vegetables, crackers, chips or tortilla chips.
Note:
To roast red peppers, preheat the broiler. Place the peppers on broiler pan and place under the broiler. Broil on all sides until charred and blackened. Remove from oven. Place in a plastic sealable bag and let rest 15 minutes. Remove charred skin; core and seed peppers.
To Prepare Yogurt Cheese
Line a colander with 2 layers of coffee filters or cheesecloth and set over a pan or bowl. Place 32 ounces of nonfat or low-fat plain yogurt in colander. Cover and refrigerate at least 8 hours or overnight. (Shorter draining produces moister cheese similar to sour cream; longer draining produces a thicker cheese.) Scrape the yogurt cheese from the filter or cloth and use in recipe.
