Recipe courtesy of Elizabeth Alston

Red Pepper Dip

Planning tip: The dip can be made up to 1 week ahead. Refrigerate tightly covered. The vegetable dippers can be prepared 2 days ahead. Wrap vegetables separately in damp paper towels; refrigerate in sealed plastic food bags.
  • Total: 1 hr 10 min
  • Prep: 10 min
  • Cook: 1 hr
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Ingredients

1 jar (7 1/2 ounces) roasted red peppers, well drained

1/2 cup each plain low-fat yogurt and light mayonnaise

1 tablespoon Dijon mustard

1 1/2 teaspoon minced garlic

1 teaspoon freshly grated lemon peel

1 tablespoon lemon juice

3 drops hot-pepper sauce

Pita wedges and cut-up raw vegetables, for dipping

Directions

  1. Process roasted pepper in food processor until smooth. Scrape into serving bowl and stir in remaining ingredients. Refrigerate at least 1 hour. Serve with accompaniments.

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