Roasted Red Pepper Dip

Protein-packed dips are my love language. When I can combine a dip with veggies and crackers, and can call it a meal, I am IN.

And dips seems to be a kid favorite, too. Which makes tasty dips on the healthier side feel like I won the jackpot.

This one pairs perfectly with these crackers or veggies, as a tangy spread in a wrap or sandwich, or use it as a topper to jazz up chicken or fish.

The Greek yogurt base adds complete protein that's also a fermented food, which means it will help feed your good gut bacteria. Plus, the red peppers slide in some extra vitamin C, vitamin A, and vitamin B6... and COLOR! 

Roasted Red Pepper Dip

1 cup full-fat, plain Greek yogurt

½ cup jarred roasted red peppers, drained and roughly chopped

¼ cup full-fat feta cheese, crumbled

1 tsp fresh lemon juice

1 Tbsp balsamic vinegar

½ tsp garlic powder

½ tsp onion powder

Sea salt and pepper to taste 

Instructions:

1. Add all ingredients to a food processor (mini food processor would be optimal), and blend until evenly combined. It’s best if chilled in the fridge for an hour if you’re using it as a dip, but it could be served right away if you're in a pinch. Store in an airtight container in the fridge for up to three days. 

Enjoy!