- 1/2 cup cut-up roasted red peppers
- 1 cup low-fat Greek yogurt
- 1/2 small clove garlic
- kosher salt and black pepper
- cut-up vegetables, for serving
- In a food processor, puree the peppers with the yogurt, garlic, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper.
- Refrigerate until chilled and thickened, about 20 minutes. Serve with the vegetables.