Red Pepper Dip
Portion Size: 2 tablespoons
Ingredients: Yields: 1 cup
| Ingredients | Notes: |
| 2 roasted red bell peppers | Washed and roasted. Remove stem and seeds. Chop |
| 2 garlic cloves | |
| 1 cup low-fat Greek yogurt | |
| 1 tablespoon lemon juice | |
| 1 tablespoon chopped parsley | Washed, trimmed and chopped or Use dried |
| Salt and pepper to taste | |
| 1 teaspoon olive oil |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a food processor combine red peppers and garlic cloves and pulse until finely chopped. Add yogurt and lemon juice and puree. Stir in parsley and season with salt and pepper. Serve with a drizzle of olive oil. | |
| 2 | Refrigerate. |
Posted in Appetizer
