Skinny Zesty Yogurt Dip

Zesty yogurt dip is perfect for dipping your favorite veggies or chips.

Dips.

Who doesn’t love ‘em?  Raise your hand if you don’t like dip.  I thought so.

There are a gazillion varieties out there and I’m sure each and every one of us has their favorite.

In the Winter we usually go for the hot baked cheesy dips. Yes!

In the Summer we’re all looking for cool, creamy dips that are easy on the hips.

Truth be told, isn’t the only time we eat dips is at a party or event.  We don’t usually make dips for ourselves to snack on.

(At said party, you would probably find me in the corner shoveling dip in my mouth hoping no one is looking.)

But this yogurt dip is snack worthy.  The only ingredients in this dip besides the yogurt are vegetables and spice.  So,virtually no fat or carbs.  Oh yeah, I’m looking out for ya.

I’m willing to bet you’ll make this just for you to snack on once you’ve tried it.  It’s that good.

The players in this creamy, zesty yogurt dip are:

red bell pepper, onions, pepperoncini (any mild pepper will do), smoky sun dried tomato, fresh tomato, garlic and spices.

If you want to keep it light this dip is for you.

If you’re not concerned about the calories or you just want to splurge a little, I’m sure your chips wouldn’t mind taking a dunk in this dip.

I won’t judge if you dip chips.

Skinny Zesty Yogurt Dip

Recipe by Allspice and NutmegCourse: Uncategorized

Servings

1

servings

Prep timeminutes

Cooking timeminutes

Calorieskcal

Ingredients

• 1 cup plain yogurt (greek is fine)

• 1/4 cup roasted red bell pepper

• 2 roma (plumb) tomatoes chopped

• 2 pepperoncini sliced and seeds removed

• 1/4 cup chopped onion

• 1 clove garlic minced

• 2 tablespoons sliced smoky sun dried tomatoes

• 1 tablespoon lemon juice

• 2 teaspoons salt

• 1 teaspoon fresh ground black pepper

• 1 1/2 tablespoon paprika

• Oil for cooking the vegetables

Directions

• Heat 1 tablespoon oil in a non-stick skillet. Add the roma tomatoes and the next 4 ingredients. Stir to combine and cook until the vegetables are tender. Avoid burning the garlic by keeping it from directly touching the skillet bottom.
• Add the yogurt, the roasted bell pepper and the cooked vegetables to a blender. Puree until smooth. Add the lemon juice and the spices. Puree to blend. Adjust salt to taste.
• Serve with vegetables or chips.
• Enjoy!