The Easiest, Yummiest, Slow Food Dip

Ok, I know. I know easy and slow don't always go together in the cooking world. But, what about stews that you just leave in the oven? They take FOREVER, but there's minimal chopping and next to no fuss. See? Slow and easy.

I've got a good one for you. This roasted pepper dip is wonderfully chunky, creamy, tangy and so much better than the blended store-bought versions, which taste ok, but always seem to be missing something. The slow part of this dip: it takes a bit more time than simply opening a can of beans and blending it with other stuff. We've got to roast first -- roast roast roast! That's where all the yummiest comes from. You roast a bunch peppers (we used a combination red, green and yellow) with some onion (don't skip the onion! It adds mounds of flavour!), olive oil and seasonings and then blend it up a bit with a few spoonfuls of yogurt. Yum! It's perfectly dipable but we spread most of ours on pita bread to make sandwiches for our lovely hike on the Escarpment Rail Trail in Hamilton. They were a welcome treat at the end of the trail.


Roasted Pepper Dip
makes about a cup of dip

4 bell peppers, sliced up -- any colour!
half an onion, thinly sliced
1 tablespoon of olive oil
salt and pepper to taste
1 tablespoon of skim milk yogurt

1. In a large bowl, toss the bell peppers and onion with the olive oil, salt and pepper. Roast in the oven (under the broiler), tossing often, for about 25 minutes, or until the they toasty around the edges and very fragrant. Remove and let cool.

2. Place the cooled peppers and onion in a mini chopper, or blender with the yogurt. Pulse until you get a chunky, dip-like consistency. Enjoy!!