Skotidakis Jalapeno Greek Yogurt Dip Recipes

SKOTIDAKIS JALAPENO GREEK YOGURT DIP

Skotidakis Jalapeno Greek Yogurt Dip image

Skotidakis Jalapeno Greek Yogurt Dip is creamy and tangy with a spicy kick. It's the perfect dip for chips, crackers or veggies and is light on calories too!

Provided by Erica Walker

Time 35m

Number Of Ingredients 11

Ingredients

1/2 red bell pepper
1/2 green bell pepper
1 onion
3 jalapenos (optional: remove seeds if you want it mild)
1 bulb garlic (about 7-8 cloves)
olive oil (about 1/4 c.)
14 oz roasted tomatoes (1 can, drained VERY well)
1 Tbsp. paprika
2 Tbsp canola oil
salt (to taste)
48 oz Plain Greek Yogurt (3 Lb )

Steps:

Preheat oven to 400-degrees.
Cut bell peppers, onion, and jalepenos into large slices and place them on a baking sheet.
Cut off the top of the garlic bulb and place cut-side up on the baking sheet with the other veggies.
Drizzle olive oil over all the vegetables and garlic and roast at 400-degrees for 25-30 minutes.
Scoop out roasted garlic from the bulb (it will be hot) and place in a blender or food processor with the other roasted vegetables.
Add roasted tomatoes, paprika, canola oil, and salt to the blender and blend until smooth.
Combine mixture with plain Greek yogurt (don't whip it together, just slowly fold it in) and add more salt if needed.
For best results refrigerate in an air-tight container overnight.

Nutrition Facts : Carbohydrate 16 g, Protein 24 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 11 mg, Sodium 187 mg, Fiber 2 g, Sugar 11 g, Calories 212 kcal, ServingSize 1 serving

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