Mon 9 Jun 2008
Makes about 1-1/3 cups
1 jar (7-ounces) roasted red peppers, drained
1 clove garlic, quartered
1/2 teaspoon ground cumin
1 cup plain lowfat yogurt
In blender or food processor, puree red peppers, garlic and cumin. Add yogurt; blend or process a few seconds just until mixed. Chill several hours or overnight to blend flavors.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
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