KrausnicKitchen

This past year, I started keeping a jar of red peppers in the fridge because they are so versatile. We use them a lot. They’re a great way to elevate simple dishes. We put them in sandwiches, on pizza, and I even added them to our chili this weekend. Our favorite brand is Mezzetta Roasted Red Bell Peppers.

A few weeks back, it was my turn to bring snacks and due to limited time, I used what I had in the house. We had a few scallions and roasted red peppers. I wanted to bring a dip. I started with a creamy base of sour cream, mayo, and Greek yogurt. From there I kept adding things until it was just right. I’ve made it two other times and each time it disappears. A friend asked me to post this one, so here it is.

Roasted Red Pepper Dip

Ingredients

1 cup sour cream, low fat
1 cup plain Greek yogurt
1/2 cup mayo
1/3 cup chopped roasted red pepper (in a jar)
3 scallions, sliced 1/2 to 3/4 cup parmesan, shredded
1/2 teaspoon garlic salt, to taste

Combine all ingredients ahead of time to allow flavors to blend. Chill and serve with crackers or a veggie tray.

© Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.