Now that Easter has gone, I am starting to return to my usual everyday schedule. That means work, shopping, helping my son study, eating, sleeping. Not that much fun right? It is true that during week days, time passes by so fast, it is rather difficult to do anything exciting. The weekends, usually, we have the time to see our friends or go out for dinner or a movie. It is during these weekends that I find the time to occupy myself with my favorite hobby; cooking. Usually, I try to cook different things and my family and my parents are the guinea pigs, who are called up to taste everything I make. They do not complain, on the contrary most of the times they are happy to do that. At this point I would like to thank them for their benevolent criticism.

I found this dip on McCormick’s site and at first glance I had the feeling that it would be a hit. First of all, it is very easy. Secondly, it includes ingredients I like and can be found very easily and thirdly you can use it in many different ways. I love roasted red peppers. I have another treasured recipe which was given to me by a family friend and I will post it in the future. As you can see, I put on the title the word “part 1”. This is I am planning on using it in different ways, which I will present to you in sequel. In this post I used the dip along with Arabic pitas. It was excellent. The original recipe can be found here. I made couple of changes to make it lighter.

Put the red bell peppers on a blender and mash them to small pieces. In a bowl mix everything along with the red bell peppers and refrigerate for at least an hour. Then put some of the dip in a small bowl and heat in the microwave couple of Arabic pitas and dig into that.