Roasted Red Pepper Dip - cooking recipe

Ingredients

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

Preparation

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