Title: Smoky Red Pepper Dip
Categories: Dips
Yield: 1 Servings

2 md Red bell peppers
2 c Sliced red onion
2 Cloves garlic
1/4 c Dry bread crumbs
1/4 c Plain fat-free yogurt
1 tb Red wine vinegar
2 ts Olive oil
1/8 ts Salt
1/8 ts Hot sauce

Cut bell peppers in half lengthwise; discard seeds and membranes. Place
pepper halves, skin sides up, on a foil-lined baking sheet; flatten with
hand. Arrange onion and garlic around peppers on baking sheet. Broil 10
minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand
15 minutes; peel.

Place peppers, onions, and garlic in a food processor; process until finely
chopped. Add remaining ingredients; process until smooth. Serve with
toasted pita triangles. Yield: 1 3/4 cups (serving size: 1 tablespoon).

Typos by Gail Shermeyer, 4paws@netrax.net.

Recipe by: Cooking Light, Nov-Dec 1996

Posted to Bakery-Shoppe Digest V1 #232 by 4paws@netrax.net (Shermeyer-Gail)
on Sep 12, 1997