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Roasted Red Pepper Dip #3
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    Roasted Red Pepper Dip #3

  • 1 jar (7 1/2 ounces) roasted red peppers, well drained
  • 1/2 cup 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
    Accompaniments:
  • pita wedges and cut-up
  • raw vegetables for dipping
  • 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.

    From: Elizabeth Alston, Exec. Food Editor, Woman's Day Magazine
    Posted By: Food TV NetworkCopyright 2000 Television Food Network, G.P., All Rights Reserved
    Post Date: ???

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