Summer nights call for light appetizers and dining al fresco! If you follow us on social media, you saw last night that I have to make appetizers to lure Daniel to quit working at the end of the day! How does the old saying go... "The way to a man's heart is through his stomach..."
When Daniel and I got engaged I wanted to feed him well and work with his dietary limitations on sugar and grain. (If you don't know Daniel's personal story of what led him into a career in health and fitness, I'll make sure he posts on that later!) This is what motivated me further into grain-free cooking and baking. Making delicious and nutritious food for others is definitely my love language! So much so, our anniversary is this weekend, and everything I've planned so far involves food. Ha! Good thing we have Guiltless Superfood 7 Seed Flour to make delicious and super nutrient sweet treats!
Ok, now back to summer nights and light apps... veggies and dip are one of the easiest and most appealing healthy appetizers there is. With all of the fresh, bright colors of the produce, even the healthiest of eaters know that they can eat clean when they see an appetizer loaded with veggies. The question then becomes, what's in the dip? This Roasted Red Pepper Dip is Phase 2 (for Doug Kaufmann's anti-fungal diet) because of the greek yogurt and cream cheese. If you don't do dairy, you could replace the yogurt and cream cheese with "Greek Style" dairy-free plain yogurt made from coconut milk. Here is a good brand I like. Then it would be Phase 1. This recipe is loaded with yummy fungal-fighters like peppers, onions, garlic, and walnuts.
There's another saying that goes, "Everything you eat either feeds disease or fights it." We are so thankful to have been blessed with the idea for Guiltless Superfoods that FIGHTS diseases, is immune boosting and provides great gut health. You literally get heathier with every bite of Guiltless Superfoods.
You can serve this dip immediately, or you can make it a day ahead of time (stored in an airtight container in the fridge) to let the flavors meld even more overnight, then serve chilled.
The toasted walnuts, sautéed onion and garlic give this dip a flavorful and nutty base, paired perfectly with the sweetness of the red peppers, and the creaminess of the yogurt and cream cheese. Serve with your favorite rainbow of veggies.
2 tbs extra virgin olive oil
1/4 cup red onion, chopped
3-4 large garlic cloves, minced
1/2 cup walnuts, chopped
12 oz jar roasted red peppers, drained
1 tbs dijon mustard
1 cup greek yogurt
1 (8 oz) package cream cheese
1/4 tsp sea salt
pinch black pepper
1/2 lemon, freshly squeezed juice
- In a small to medium skillet on medium heat, add olive oil heat until warm and coats the pan. Add chopped onions to pan, cook a few minutes until soft, slightly brown and fragrant. Add in diced garlic, cook about a minute more. Then add chopped walnuts and toast for one to two minutes, stirring frequently, until browned and fragrant.
- Add onion and walnut mixture pouring everything in the pan into a Vitamix, blender or food processor. Add in roasted red peppers, dijon mustard, yogurt, cream cheese, sea salt and pepper, and squeeze in lemon juice, blend on medium speed until completely combined and smooth.
Serve with veggies.