Roasted Red Pepper Dip

• 4 medium red bell peppers, roasted (see note)
• 1 cup yogurt cheese (see note)
• salt, to taste
• hot sauce, to taste

1. In a food processor fitted with the steel blade or blender, puree the roasted red peppers.
2. Place puree into a medium serving bowl and combine with the yogurt cheese, red pepper puree, salt and hot sauce.
3. Blend to thoroughly combine all ingredients.
4. Serve as a dip with freshly cut vegetables, crackers, chips or tortilla chips.
5. Cook's Notes:
6. To roast red peppers, preheat the broiler.
7. Place the peppers on broiler pan and place under the broiler.
8. Broil on all sides until charred and blackened.
9. Remove from oven.
10. Place in a plastic sealable bag and let rest 15 minutes.
11. Remove from charred skin; core and seed peppers.
12. To Prepare Yogurt Cheese:
13. Line a colander set over a pan or bowl with 2 layers of coffee filters or cheesecloth.
14. Place 32 ounces nonfat or low-fat plain yogurt in colander.
15. Cover and refrigerate at least 8 hours or overnight.
16. Shorter draining produces moister cheese similar to sour cream; longer draining produces a thicker cheese.
17. Scrape the yogurt cheese from the filter or cloth and use in recipe.

red bell peppers, yogurt cheese, salt, hot sauce

Taken from www.food.com/recipe/roasted-red-pepper-dip-236714 (may not work)