Veggies and dip are one of the easiest and most appealing healthy appetizers! With all of the fresh, bright colors of the produce dippers, even the healthiest of eaters know that they can eat clean and Phase 1 when they see veggies.
The question then there lies in the dip. This Roasted Red Pepper Dip is Phase Two because of the yogurt and cream cheese, and it is loaded with fungal fighters like peppers, onions, garlic, and walnuts. You can serve it immediately after making, or you can make it a day ahead of time, store in an airtight container in the fridge and let the flavors meld even more overnight.
The toasted walnuts and sautéed onion and garlic give this dip a deliciously tasty and nutty base, paired perfectly with the sweetness of the red peppers, before adding in the creamy yogurt and cream cheese. Serve with your favorite variety rainbow of veggies.
2 tbs extra virgin olive oil
1/4 cup red onion, chopped
2 garlic cloves, minced
1/2 cup walnuts, chopped
12 oz jar roasted red peppers, drained
1 tbs dijon mustard
1 cup greek yogurt
1 (8 oz) package cream cheese
1/4 tsp sea salt
pinch black pepper
1/2 lemon, freshly squeezed juice
In a small to medium skillet on medium heat, add olive oil heat until warm and coats the pan. Add chopped onions to pan, cook a few minutes until soft, slightly brown and fragrant. Add in diced garlic, cook about a minute more. Then add chopped walnuts and toast for one to two minutes, stirring frequently, until browned and fragrant.
Add onion and walnut mixture pouring everything in the pan into a Vitamix, blender or food processor. Add in roasted red peppers, dijon mustard, yogurt, cream cheese, sea salt and pepper, and squeeze in lemon juice, blend on medium speed until completely combined and smooth.
Serve with veggies.