Move over hummus, there’s a new side dip in town. Made with Greek yogurt to kick up the protein and cut out the fat, it blends deliciously well with roasted red peppers. This dip is a great complement to any party or taste bud.
1 jar (12 oz.) roasted red peppers, drained and patted dry
¾ cup 2% Greek yogurt
¾ cup reduced fat sour cream
½ tsp. salt
Dr. Praeger’s Spinach, Broccoli or Potato Littles, prepared according to package
Puree red peppers, yogurt, sour cream and salt in a food processor.
Transfer to a serving bowl, cover and chill for 1 hour to thicken.
Serve with Dr. Praeger’s Spinach, Broccoli or Potato Littles.