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Old 03-18-2014, 08:37 PM   #1
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New love: Roasted pepper spread

I have long been in love with roasted red pepper aioli. I don't make it often though because I want to put it on everything and it's basically mayonnaise with a roasted rwd pepper, a clove or two of fresh garlic and a bit of lemon juice.

I always make some when I make corned beef and cabbage though becausr I love to substitute it for thousand island on a reuben made with the leftovers, so I made some Saturday. Well, I've now found a reduced guilt version. I mixed about a tablespoon in with about 1/4 cup plain yogurt and fell in love. It makes a wonderful veggie dip, it's great on an egg sandwich, it tasted even better on my reuben and I even used some with my corned beef and cabbage meal. It cut the saltiness of the meal quite nicely. I also used it to make some tuna salad this afternoon and it tasted great. It's not perfectly healthy, but much better than the original. I think I'll sub yogurt for some of the mayonnaise or egg and oil (depending on how I'm making it) next time!

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Old 03-18-2014, 08:49 PM   #2
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OH My Goodness! that certainly sounds delish.

Copied and noted!
Thanks!
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Old 03-18-2014, 10:07 PM   #3
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This has been one of my go-to recipes that involves roasted peppers:

https://www.lcbo.com/lcbo-ear/Recipe...&recipeID=1319

I've used cream cheese instead of the goat cheese and it works great.
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Old 03-19-2014, 08:33 AM   #4
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Sounds delish, Sprout! I like to make roasted red pepper hummus. Just add the equivalent of one roasted red pepper. I whiz it in the food processor to make it easier.
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Old 03-19-2014, 09:09 AM   #5
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Did someone mention Roasted Red Peppers? Love 'em! Thanks, Sprout!
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Old 03-19-2014, 05:55 PM   #6
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Quote:
Originally Posted by Sprout View Post
I have long been in love with roasted red pepper aioli. I don't make it often though because I want to put it on everything and it's basically mayonnaise with a roasted rwd pepper, a clove or two of fresh garlic and a bit of lemon juice.

I always make some when I make corned beef and cabbage though becausr I love to substitute it for thousand island on a reuben made with the leftovers, so I made some Saturday. Well, I've now found a reduced guilt version. I mixed about a tablespoon in with about 1/4 cup plain yogurt and fell in love. It makes a wonderful veggie dip, it's great on an egg sandwich, it tasted even better on my reuben and I even used some with my corned beef and cabbage meal. It cut the saltiness of the meal quite nicely. I also used it to make some tuna salad this afternoon and it tasted great. It's not perfectly healthy, but much better than the original. I think I'll sub yogurt for some of the mayonnaise or egg and oil (depending on how I'm making it) next time!

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I often mix yoghourt with mayo as I think it lightens it (and it reduces to calorie content when I'm trying to lose a bit). Will definitely have a go with your red pepper dip next time I have guests to feed.
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Old 03-19-2014, 06:23 PM   #7
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Quote:
Originally Posted by GotGarlic View Post
Sounds delish, Sprout! I like to make roasted red pepper hummus. Just add the equivalent of one roasted red pepper. I whiz it in the food processor to make it easier.
I still haven't ever made red pepper hummus. I don't know why. I need to. There's really no excuse for me!


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