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    Roasted Red Pepper Dip


    Source of Recipe


    marlaoh
    Roasted Red Pepper Dip

    14 ounces bottled roasted red bell peppers, drained
    1 1/4 cups plain lowfat yogurt
    5 ounces canned green chilies, drained
    2 garlic cloves, minced

    Puree red peppers in blend/food processor.
    Drain again.
    Add remaining ingredients; mix until blended.
    Refrigerate.
    Serve with assorted cut vegetables or pita wedges.

 

 

 

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