Provided by Molly O'Neill
Categories weekday, condiments, dips and spreads
Time 40m
Yield Four servings
Number Of Ingredients 7
Steps:
- Put the peppers, garlic, thyme, salt and pepper in a nonstick skillet. Sprinkle with the vinegar, partly cover and cook over medium-low heat until the peppers are tender but not soft, about 25 minutes.
- Puree the mixture in a food processor or blender until smooth. Strain through a sieve lined with cheesecloth. Fold in the yogurt cheese. Season with salt and pepper to taste. This mousse can be stored in the refrigerator in a closed container for up to 3 days. Serve with grilled bread or as a base for pasta salad.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 361 milligrams, Sugar 8 grams
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