Red Pepper Dip with Pine Nuts Recipe

Place a strainer over a deep bowl. Add the yogurt to the strainer, cover and refrigerate overnight. The yogurt will drain and thicken overnight. Discard the liquid. (This can be done in advance and stored for up to one week in the refrigerator.)

Heat the oil in a skillet over medium heat, add the onions and cook until they become translucent, about 3 minutes. Add the garlic and cook one minute more.

In a food processor, puree the onion mixture with the red peppers and all but 1 tablespoon of the pine nuts. Stir the red pepper mixture into the strained yogurt. Season to taste with salt and pepper. Chill for at least one hour. (This can be made in advance and stored in the refrigerator for up to 3 days.)

Garnish with the remaining pine nuts. Serve with fresh vegetables and pita wedges.

Nutrition Facts Serving size: 3 tablespoons Calories 100 Total Fat 3 g Saturated Fat 1 g Protein 5 g Total Carbohydrate 12 g Dietary Fiber 1 g Sodium 252 mg Percent Calories from Fat 32% Percent Calories from Protein 19% Percent Calories from Carbohydrate 48%