- 1 (12 oz.) jar roasted red peppers, drained
- 2 (8 oz.) containers low-fat plain yogurt
- 1 (4 oz.) can chopped green chilies, drained
- 1 garlic clove, minced
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.
Recipe created by 3-Every-Day™ of Dairy