Roasted Red Pepper Dip
Serve this flavorful red-pepper dip with Baked Pita Chips and an assortment of cut vegetables such as carrots, cauliflower, and broccoli.
Preparation time: 10 minutes
INGREDIENTS | SERVES 4
- Roasted Red Peppers
- ½ cup Italian basil pesto sauce
- ½ cup low-fat plain yogurt
- 1 tablespoon olive oil
Cut the roasted peppers into small squares if needed.
In a large bowl, stir together the pesto sauce and low-fat yogurt. Stir in the roasted peppers and olive oil.
Use immediately, or store in a sealed container within the refrigerator until ready to use.