Late July Chips paired with Stony Field Roasted Red Pepper Dip

I am a Stonyfield YoGetter and receive free product from Stonyfield and other organic brands in exchange for sharing my experiences. All opinions are my own.

My favorite part of being a Stonyfield YoGetter is learning about other companies that make organic foods. This month I was excited to try Late July chips. We are huge chip and dip eaters. We can eat queso like no bodies business but all the cheese and corn just isn’t good for the body. I usually feel bloated and all around blah afterwards.

When the box of Late July chips showed up at my doorstep I immediately knew I had to pair them with a dip, but what?

Late July chips are organic and Non-Gmo. We aren’t huge organic/healthy eaters (SHAME-SHAME) but I couldn’t pair a chip this great with just any dip. It had to be perfect. My plan was to make it on Father’s Day as a late afternoon snack.

I’m not very creative or adventurous so I knew I would never be able to come up with something original, but Stonyfield has a recipe section. Who knew?! I searched their dips and found one I knew my family would love. Who wouldn’t devour a Roasted Red Pepper dip? << —- you click over to see the original recipe.

Let the record show that the recipe was a success. The only complaint? I made way more dip than we had Late July chips. One bag was not enough. I guess I need to make a trip to my local grocery store to buy more.

Roasted Red Pepper Dip

2015-06-23 09:40:41

Wonderful with veggies, pretzels or your favorite crackers (and LATE JULY chips!), this creamy dip is rich with the robust flavor of roasted peppers.

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Ingredients

1. 6 oz roasted red peppers
2. 1 small onion (peeled and halved)
3. 1 head of garlic
4. 1 c Stonyfield Organic Plain Greek Nonfat Yogurt
5. 1/2 c fat-free or reduced-fat cream cheese
6. 1/4 t ground cumin
7. 1/8 t ground red pepper
8. 1/4 c chopped fresh flat-leaf parsley

Instructions

1. Step 1
2. Preheat oven to 400°. Coat a baking sheet with cooking spray. Remove the skin from the head of garlic and wrap in foil. Place the garlic and onions on the baking sheet. Bake for 15 minutes turning onions over half way through. Remove onions and set aside. Return garlic and cook an additional 15 minutes.
3. Step 2
4. Let garlic cool for 10 minutes. Separate the cloves and squeeze the garlic out, discarding skins.
5. Step 3
6. Place roasted red pepper, onion and garlic in a food processor, process until fairly smooth. Add cream cheese, cumin, ground red pepper and process until smooth. Fold in yogurt. Spoon the dip into a bowl and stir in parsley. Cover and chill until ready to serve. Yields 2 cups. Serve with whole-wheat crackers or sesame breadsticks.

Notes

1. Serving Size: 39Calories: 25Sodium: 60mgSodium Percent: 3%Total Carbohydrate: 3gTotal Carbohydrate Percent: 1%Sugars: 2gProtein: 3g

By StonyField

The Wheelchair Mommy http://www.wheelchairmommy.com/