Prep 5 mins
Cook 1 hr 5 mins
This is really tasty and you wouldn't really guess it is so low fat if you didn't already know. It is good with chips and vegetables and also really nice as a dip served with cold cooked shrimp, almost like shrimp cocktail. I also use it on my sandwiches instead of just plain mayo to give me lots of taste without fat. The cooking time includes the 1hr chilling time.
- Put the sweet peppers and bail into a food processor or mini chopper and blitz for about 30 seconds until the sweet peppers are really finely chopped and combined with the basil.
- Combine the mayo, yogurt, onion flakes and garlic powder in a bowl making sure everything is well mixed.
- Stir in the sweet red pepper mixture and combine well.
- Cover and chill in the fridge for at least and hour but the longer the better so the flavors develop.
- Take out and serve or spread on a sandwich like normal mayo.
This is a very good dip recipe flavourwise! It tastes fresh, herby and yummy! Mmmm! I found the consistency a little too thin, but it was still ok for dipping. Next time I will just reduce the amount of yogurt a bit and then itll be perfect I think. Instead of the onion flakes I used onion powder as thats all I had on hand. It was a very nice addition! I roasted my bell pepper in the oven and loved the taste it gave to the dip. THANK YOU SO MUCH for sharing this with us, Sarah Jayne! Made and reviewed for Veggie Swap #23 June 2010.
This was a really easy dip to make, but the end result was a little runny. Hopefully it will thicken up once it's been refrigerated overnight. It also seems to be a little weak in the flavor department - I think it needs more jarred pepper and basil.
This is ok. A little too much mayo for my taste I think - but then, I don't really like super-rich flavors. I think I'll cut the mayo in half next time - thanks!