Ingredients

The following ingredients have 8 Servings
  • 3 cups Plain Non-Fat Greek Chobani Yogurt
  • 1 Red Bell Pepper
  • 1 small White Onion
  • 1 tablespoon Olive Oil
  • 1/4 teaspoon Salt
  • 1 packet Dry Ranch Seasoning

Instruction

  • 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.