Roasted Red Pepper Yogurt Dip
Author: Adapted from 3-A-Day of Dairy
Ingredients
1 12-ounce jar roasted red peppers, drained
2 8-ounce containers low-fat plain yogurt
1 4-ounce can chopped green chilies, drained
1 garlic clove, minced
1/2 teaspoon salt
Puree red peppers in food processor or blender; drain again. Add remaining ingredients and mix until blended. Refrigerate. Serve with assorted cut vegetables or pita wedges.
Directions
Options: In the Deseret Morning News test kitchen, we liked this recipe better when we substituted lite sour cream for yogurt, stirred in a cup of shredded Monterey Jack cheese and heated it in the microwave until well-melted.
Recipes
Select a course:
- BYU football: Fowler calling plays for defense
- BYU football: Team lands a top California receiver
- LDS see jump in aid needs
- BYU students temporarily 'on street'
- Olympics badly need big change
- Foster care for Jeffs' apparent child bride
- Jazz Olympians shouldn't have any lingering fatigue
- High school football: Top 25
- Women gymnasts restore U.S. glitter
- BYU football: Afutiti ends juco red tape
-
Global warming is a hoax
125
-
Utah's birthrate highest in U.S. 109
-
BYU ranked No. 16 in AP preseason poll 107
-
College in Salt Lake City joins initiative on alcohol 103
-
Utah case raises the question: vigilantism or protecting kids? 95
-
Olympics badly need big change 93
-
BYU football: Collie frustrated at inability to compete 89
-
MormonTimes.com: Mormons on N.Z. team face Sunday-play quandary 87
-
Utah Jazz: Accept it! The Bulls deserved the series 83
-
Obama hype is not hope 64
- (Stories published in the last five days with the most comments)