ROASTED RED BELL PEPPER AND BASIL DIP

From : Dairygoodness
Ingredients1 cup (250 mL) plain yogurt (not fat-free)
1 cup (250 mL) drained peeled roasted red bell peppers (about 2)
1/2 cup (125 mL) packed fresh basil
1 tsp (5 mL) sugar
Pinch of salt
1/4 tsp (1 mL) pepper
2 tsp (10 mL) balsamic vinegar
1 cup (250 mL) 35 % cream
Pita crisps or
crisp flatbreads or
raw vegetables

Preparation
Spoon yogurt into a coffee filter- or fine cheesecloth-lined sieve and set over a bowl. Cover and refrigerate until about 1/2 cup (125 mL) liquid drains off, at least 2 hrs or overnight; discard liquid.
In a food processor or with an immersion blender, purée roasted red peppers, basil, sugar, 1/4 tsp (1 mL) salt, pepper and balsamic vinegar until finely chopped. Add drained yogourt and pulse just to combine.
In a chilled, straight-sided bowl, whip cream just until stiff peaks form; fold in red pepper mixture. Cover and refrigerate for at least 1 hr to blend flavours or for up to 1 day.
Season to taste with salt. Transfer to a serving bowl and serve with pita crisps, flatbreads and/or vegetables for dipping.

Tips
Draining time for yogurt: 2 hours or overnight.
Buy roasted red bell peppers from the deli or in a jar to make preparation a breeze. Drain them well and dry basil before adding to food processor to prevent mixture from being too wet.
For the Adventurous: Add 1/2 to 1 tsp (5 mL) hot pepper sauce with red bell peppers.