Roasted Red Pepper Dip

• 2 large red peppers
• 3 oz. reduced fat cream cheese, softened
• 1/2 c. low-fat plain yogurt
• 1 Tbsp. lemon juice
• 1 small clove garlic, minced
• 1/4 tsp. salt
• 1/8 tsp. cayenne pepper
• 1/8 tsp. black pepper

1. Cut red peppers lengthwise into halves.
2. Place on broiler pan with cut sides down.
3. Broil 4 to 5 inches from heat source until skin on peppers is blistered and black.
4. Wrap peppers in towel or place in a Ziploc bag; let stand 5 minutes. Remove skin, seeds and stems from peppers.
5. Cut peppers into 1-inch pieces and process in blender until smooth.
6. In a small bowl, beat cream cheese until fluffy.
7. Beat in red pepper puree and remaining ingredients. Refrigerate in a covered dish for several hours, allowing flavors to blend.
8. Serve with vegetables for dipping.

red peppers, cream cheese, lowfat plain yogurt, lemon juice, clove garlic, salt, cayenne pepper, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=233460 (may not work)