Roasted Red-Pepper Dip

Provided by Woman's Day

  • Viewed 53 Times
  • Shared 2 Times
  • Prep: 10 mins
  • Cook:
  • Ready in: 10 mins
  • Serves:

Ingredients

  • 1 jar (7 ounces) roasted red peppers, drained
  • 1 tablespoon balsamic vinegar
  • 1/4 cup plain low-fat or nonfat yogurt
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon each salt and freshly ground pepper

Cooking Instructions

Process peppers and vinegar in a blender until smooth. Scrape into a bowl and stir in remaining ingredients.

 

Serve with pita wedges and crisp, cut-up vegetables for dipping. This also makes a good sauce for pasta. It keeps well, refrigerated, up to 1 week.

Nutritional Information per Serving

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