I’ve gone a little overboard with jars of roasted red peppers and discovered three in the cupboard, beyond the two in the fridge today. So for our neighbor’s potluck, I decided to try making a roasted red pepper dip with coconut milk yogurt (a new option since goat cheese yogurt was not available), white bean hummus and goat cheese. Let’s hope the neighbors approve…
Mix two jars of roasted red peppers, a small container of hummus, 6 oz of yogurt and a small log of chevre in a food processor. Salt to taste, and serve with carrots, other veggies, or chips. Pretty easy and healthy as far as dips go!
