Wellness Wednesday: How to tailgate the healthy way - MSNewsNow.com - Jackson, MS

Wellness Wednesday: How to tailgate the healthy way

JACKSON, MS (Mississippi News Now) -

Dietician Rebecca Turner shared her tips on tailgating the healthy way.

Roasted Red Pepper Dip


  • 1 roasted garlic bulb OR 1 tablespoon bottled, chopped roasted garlic
  • 1 medium red bell pepper, roasted and peeled
  • 1/2 cup plain 2% Greek-style yogurt
  • 1 cup drained, canned cannellini beans
  • 1/2 -1 tsp ground red pepper
  • 1 cup (4 ounces) crumbled feta cheese


1. Preheat oven to 400 degrees F. 

2. Combine garlic and red bell pepper in a food processor; pulse until coarsely chopped. 

3. Add yogurt, beans and cayenne pepper; process until smooth. Add feta and pulse just until combined.

4. Serve with crackers, pita chips or sliced vegetables.


Southern Pimento Cheese


  • 8 oz block sharp 2% Cheddar cheese shredded
  • 8 oz block white 2% Chedder cheese shredded
  • 1 cup roasted red bell peppers finely chopped
  • 0.5 cup plain Greek Yogurt
  • 1 tsp sea salt
  • 0.5 tsp dried celery flakes
  • 0.25 tsp ground pepper


A quintessential southern tradition and a must have at social gatherings, these new twists on an old family favorite are sure to please any palate. One easy master recipe and three delicious variations are sure to please even the pimento cheese purist! For best results, use a good quality block cheese and freshly shred. Serve with your favorite crackers, spoon into celery sticks, or use as a sandwich spread.

Shred both blocks of cheese and place in a medium mixing bowl.

Add diced red peppers, yogurt and spices. Gently mix all ingredients together.

Cover and chill for at least an hour before serving. 

Note: You can use jarred roasted red peppers instead of roasting your own. Use peppers in brine only, not oil, and be sure to drain completely and remove as must moisture as possible.

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