Jalapeno Yogurt Dip
A spicy yogurt dip made with fresh ingredients and packed with flavor, it's sure to please a crowd.
Servings 16
Calories 91kcal
Equipment
- Blender or food processor
Ingredients
- 1/2 green bell pepper
- 1/2 red bell pepper
- 4 jalapeno peppers
- 1/2 onion
- 4 cloves of garlic peeled
- 2 Tbs olive oil
- 1 1/2 tsp salt
- 1 15 oz can fire roasted tomatoes
- 1 quart greek yogurt
- 1 8 oz block of cream cheese
- veggies for serving
Instructions
- Preheat oven to 400.
- Place garlic and onion in an ovenproof pan and coat with olive oil.
- Roast for 30 minutes or until garlic is golden, stirring half way through.
- While the onions and garlic are roasting, place bell peppers (cut side down) and jalapeños on a rimmed baking sheet and put under the broiler until charred and completely black.
- With tongs, carefully remove roasted peppers from the oven and place in a bowl. Cover with plastic wrap for 15 minutes.
- After the roasted peppers have rested for 15 minutes, remove the skin and seeds.
- Place tomatoes, roasted peppers, onions, garlic and salt in a blender or food processor and blend until smooth.
- Combine 1 to 1 1/2 cups of the pureed vegetables, yogurt and cream cheese in a bowl and mix well. Alternatively, you can use a blender.
- Chill for at least 2 hours.
Nutrition
Calories: 91kcal | Carbohydrates: 6g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 350mg | Potassium: 149mg | Fiber: 1g | Sugar: 4g | Vitamin A: 360IU | Vitamin C: 13mg | Calcium: 97mg | Iron: 1mg