RED PEPPER DIP

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Red Pepper Dip image

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.

Provided by Food Network

Time 1h10m

Number Of Ingredients 8

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

Steps:

  • 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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