Creamy Guacamole vs. Roasted Red Pepper Dip

Ingredients

ROASTED RED PEPPER DIP

• 2 Red Bell Peppers
• 1/2 cup Greek yogurt or cream cheese
• 1 Garlic Bulb
• Dill
• Paprika, Salt, and Pepper

GUACAMOLE

• 2 Avocados
• 1/4 cup Cilantro (chopped)
• 1/4 cup HoneySweet Onion (chopped)
• 1/4 cup Tomato (chopped)
• 1 Jalapeno Pepper
• Salt and Pepper to taste

Preparation

Roasted Red Pepper Dip

1. Preheat oven to 420°F (215°C) and line a baking tray with foil.
2. Place whole red bell peppers on the tray, spray with oil.
3. Cut the top off the garlic head, drizzle with oil, wrap in foil, and place on the tray.
4. Roast for 25 minutes, flipping peppers halfway through.
5. Let peppers cool slightly, then peel off the skin, remove stems and seeds.
6. Unwrap garlic and squeeze out the roasted cloves.
7. Blend peppers and garlic until smooth.
8. Add Greek yogurt, lime juice, paprika, salt, and pepper to taste.
9. Transfer to a bowl, garnish with dill, and serve with veggies, crackers, or pita chips.

NOTE: For extra spice, add your favorite hot pepper when blending, and for a creamier texture, replace Greek yogurt with cream cheese.

Guacamole

1. Cut the avocados in half, remove the pits, and scoop the flesh into a mixing bowl.
2. Mash with a fork until you reach your desired consistency (chunky or smooth).
3. Add lime juice, salt, pepper, onion, tomato, cilantro, and jalapeño.
4. Stir until well combined.
5. Adjust seasoning with more salt and/or pepper if needed.
6. Serve with tortilla chips and fresh veggies.

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