Roasted Red Pepper and Caramelized Onion Ranch Dip with Chobani Greek Yogurt

Get ready for an addictively delicious and healthy game day appetizer! This Roasted Red Pepper and Caramelized Onion Ranch Dip is made with Chobani Yogurt, a fat free alternative to using the mayonnaise and sour cream that is usually in ranch dips. The sweetness of the caramelized onions balances out the tartness of the Greek yogurt and the red pepper adds a touch of crunch and a burst of extra flavor.

I served this Roasted Red Pepper and Caramelized Onion Ranch Dip with baby carrots, cherry tomatoes, and steamed broccoli, and later found myself eating it with vegetable chips. Asparagus, slices of cucumber, and snow peas would all  be just as good. I put this dip on the coffee table while we were watching tv and we kept going back for more. It was a satisfying snack, and an effective way of sneaking some extra servings of vegetables into our day.

Roasted Red Pepper and Caramelized Onion Ranch Dip with Chobani Greek Yogurt

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Prep Time: 35 minutes minutes

Total Time: 35 minutes minutes

Servings: 6 -10

Ingredients

• 3 cups Plain Non-Fat Greek Chobani Yogurt
• 1 Red Bell Pepper
• 1 small White Onion
• 1 tablespoon Olive Oil
• ¼ teaspoon Salt
• 1 packet Dry Ranch Seasoning

Instructions

• The onion takes a bit of time to caramelize, so start on that first. Dice the onion into small pieces. Heat the olive oil in a small saucepan over low heat. Add the diced onion and salt, and stir. Stir frequently, it will take about 30 minutes before the onion reaches a golden color.
• Next roast the red pepper. There are two ways to do this. The first is to place the pepper over a gas burner and char the skin of the pepper. Turn the pepper to evenly char the skin, let it cool, and then slice the pepper into 3-4 large pieces, discarding the seeds, steam, and membranes, and peel the skin off. The second way to roast a pepper is to cut the pepper into 3-4 large pieces discarding the seeds, steam, and membranes, then place then on a baking sheet skin facing up, and roast at 500 degrees, until the skin is charred and blistered. Then peel off the skin.
• Once you have roasted the pepper and peeled off the skin, finely dice the pepper.
• Last, combine the Chobani Greek Yogurt, caramelized onion, roasted red pepper, and dry ranch seasoning. Stir to combine, either serve right away or chill until serving. This can be made a day ahead.

Fully Loaded Baked Potato Dip

6  yukon gold potatoes
1 Tbs. Olive Oil
6oz. Bacon, cooked and crumbled
2 cups Chobani Greek Yogurt 0% Plain, plus more for topping
¼ cup dry onion flakes
2 Tbs. dried chives
1 teaspoon onion powder
½ teaspoon celery salt
1 teaspoon garlic powder
⅛ teaspoon black pepper
1 cup shredded cheddar cheese, plus more for topping

- Preheat the oven to 375 degrees F. Place the potatoes on a rimmed baking sheet and toss with the olive oil and sprinkle with 1 teaspoon salt. Bake until a knife inserted into the potatoes goes in with little to no resistance, about 1 hour. Allow to cool slightly.

- When the potatoes are cool enough to handle, cut each potato in half. Using a small spoon or a melon baller, scoop out the insides of the cooked potatoes, leaving ⅛ -inch borders around the edges. Place the scooped insides and the peeled tops of the potatoes in a medium bowl and mash using a potato masher or the back of a fork. Cut the “potato boats” and fry or bake if desired.

- Add Chobani Greek Yogurt to the cooked potato, crumbled bacon, onion flakes, chives, onion powder, celery salt, garlic powder, black pepper and cheddar cheese. Mix until incorporated and add the mixture to a cast iron skillet. Top with cheddar cheese and bake for about 15 minutes until cheese is melted and dip is warmed through. Top with an extra dollop of Chobani.

- Serve with the baked or fried potato boats.