Yellow Pepper Dip
My creative Yellow Pepper Dip was the brainchild of picking out good looking produce at the store for this hummus like dip.
Ingredients
- 1 Head Yellow cauliflower
- 1 Whole Orange pepper
- 1 Whole Shallot
- 1/2 Whole Red onion
- 2 Cloves Garlic
- 1/2 - 3/4 Cup Greek fat free plain Yogurt
- 1 Tbsp Hot Honey
- 1 Tbsp Organic Blue agave
- 1 Tbsp Maple Syrup
- 1 Drizzle Olive oil
- 1 Drizzle Pomegranate molasses
- 1 to taste Salt
- 1 to taste pepper
Instructions
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Bake the yellow cauliflower florets and golden beet cubes until they're tender. This will take about 15 minutes for all and 30 - 40 minutes for the beet. Let them cool slightly.
In a food processor, combine the cauliflower, golden beet, orange bell pepper, minced garlic, chopped shallot, red onion, salt, pepper and fat-free yogurt. Blend the ingredients until smooth and creamy. If the mixture is too thick, you can add a splash of water or olive oil to achieve your desired consistency.
Check the dip for its salt and pepper level - adjust accordingly. Give it a final whirl in the food processor to incorporate the flavors evenly.
Transfer the dip to a serving bowl and garnish a drizzle of olive oil and the pomegranate molasses.
Serve your Healthy Yellow Dip with an array of dippables including cauliflower, celery and carrots. Enjoy!