Yellow Chili Pepper Dip
Spice things up with this dip. The character of yellow chili peppers (Hungarian peppers) is robust, while the mild leeks, shallots, and yogurt round out the overall flavor. Spoon a layer on flatbread to enjoy at your weekend party. Use as dip for your handmade sweet potato fries on game day. Or gild roasted artichokes.
1 cup Honey Greek yogurt
3 Tablespoons finely chopped shallot
1 1/2 teaspoon seasoned salt (such as Morton’s Nature’s Seasons)
1/4 cup sliced almonds
Pre-heat oven to 350 degrees Fahrenheit/176 degrees Celsius.
Wash the peppers and leeks.
Cut open the pepper, trimming away the ribs.
Finely chop the peppers, keeping the seeds.
Finley chop the leeks. Make sure to chop to the same size as the peppers.
Peel and finely chop the shallot--to the same size as the peppers and leeks.
In a large bowl blend honey Greek yogurt with seasoned salt.
Then blend in the chopped peppers with seeds, leeks, and shallot.
Place bowl in the refrigerator.
Line a baking sheet with parchment paper.
Place the sliced almonds on the lined baking sheet.
When oven is fully pre-heated toast the almonds for approximately 2 to 3 minutes.
Serve: Place the dip in a dish of your choice. Place ice in another bowl to place under the dip to keep it cold. Sprinkle dip with toasted almonds.
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