Pureed roasted red peppers
are combined with plain yogurt, green chiles and garlic to make
a delicious dip. Serve with assorted cut vegetables and crisp
pita wedges.
Roasted
Red Pepper Yogurt Dip
- 1 (12-ounce) jar roasted
red peppers, drained
2 (8-ounce each) containers lowfat plain yogurt
1 (4-ounce) can chopped green chiles, drained
1 garlic clove, minced
- Assorted cut vegetables
and/or pita wedges for accompaniment
- Puree red peppers in food
processor or blender; drain again. Add remaining ingredients;
mix until blended and refrigerate. Serve with assorted cut vegetables
or pita wedges.
Makes 5 servings.
Nutritional Facts per serving
for main dish recipe: Calories
90; Total Fat 2 g; Saturated Fat 1 g; Cholesterol 5 mg; Sodium
270 mg; Calcium 20% Daily Value; Protein 5 g; Carbohydrates 12
g; Dietary Fiber 0 g.
Recipe and photograph provided
courtesy of 3-A-Day of Dairy.
