Spring Harvest of Fun and Flavorful Dips
With spring in the air, why not harvest some fresh vegetables and make a tasty dip? Here is a tasty dip that is perfect for scooping, courtesy of our chefs!
Fresh Tomato Salsa
You will need:
1 cup of fresh diced tomatoes, seeded and drained
1/3 cup diced onion
¼ cup diced jalepeno pepper
1 tablespoon fresh cilantro
1 teaspoon fresh lemon juice or lime juice
¼ teaspoon of salt
Black pepper to taste
Preparation:
All you have to do is combine all of these ingredients in a medium bowl and serve!
Roasted Red Pepper and Caramelized Onion Dip
You will need:
1 teaspoon of olive oil
2 large sweet onions, sliced a ½ inch thick
2 tablespoons red wine vinegar
1 teaspoon of sugar
1 teaspoon of salt
Black pepper to taste
1 cup of reduced fat sour cream (8 ounces)
½ cup fat-free plain yogurt
½ of a jarred roasted red pepper, patted dry
Preparation:
In a large saute pan, heat the oil over medium high heat. Add the onions and cook, stirring a few times, for about 10 minutes
Add the vinegar, sugar, salt and pepper. Cover, and then reduce the heat to low and cook for about 3 hours, stirring every 30 minutes. The onions are done when the liquid has evaporated, the mixture is dark and sticky, and it measures about a cup. If you still have liquid in the pan after 3 hours, just raise the temperature and cook uncovered until the liquid evaporates.
Remove from the heat and transfer to a dinner plate to cool. Place the cooled onions in a food processor fitted with the metal blade. Add the sour cream, yogurt and red pepper after patting it dry. Process and smooth. Refrigerate before serving.
