Recipe courtesy of Bridget Swinney

Roasted Red Pepper Sauce

  • Yield: 1 1/2 cups
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1/2 green onion, chopped

1 heaping cup roasted red bell peppers (can be store-bought)

2 tablespoons white wine vinegar (plain or flavored)

1/3 cup parsley or 2 fresh spinach or lettuce leaves

Dash cayenne pepper (optional)

1/3-cup low-fat yogurt or reduced-fat sour cream


  1. Place all ingredients except yogurt or sour cream into a food processor or blender; puree until smooth. Place the mixture into a microwave-safe dish and heat for 2 minutes on medium-high. Stir and serve over Savory Corn Griddle

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