Author: Marcia K.
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
- 2 Red Bell Peppers, seeded and halved
- 1 Tomato, seeded and chopped
- ½C Almonds, sliced and toasted
- 1 Clove Garlic
- ½C Plain Greek style yogurt
- 2T Balsamic Vinegar (I used white balsamic to preserve the vibrant colors)
- 1T Sea Salt
- 2T Extra Virgin Olive Oil
- Roast the red peppers, allow to cool, then remove skins. (or you can used jarred roasted peppers)
- Chop peppers into large chunks.
- Put peppers and tomato in a blender and puree.
- Add in the next 5 ingredients and continue to blend until smooth.
- Transfer to a serving bowl then drizzle the olive oil over the top and give it a mix.
- Keep refrigerated.
Recipe by The Healthy Slice at https://www.marciashealthyslice.com/2018/03/spring-refresh-and-roasted-red-pepper-dip.html
3.5.3229