Roasted Red Pepper Dip
Serving Size / Yield
- 2 cloves garlic
- 1 7-oz. jars roasted red peppers
- 1 8-oz. Voskos Greek Yogurt (Plain, Non-Fat)
- 1/2 tsp. cumin
- 1/2 C. chopped tomato
- 1/4 C. chopped green onions
- 2 cucumbers, sliced
- 2 green peppers, sliced
- 1 pkg. of mini cut and peeled carrots
Strain juice from the jar of peppers. Combine the garlic and peppers in a food processor and blend until smooth. Transfer to a bowl and hand-blend in Voskos Greek Yogurt, cumin, tomato, and onions. Season with salt and pepper.
Cover and refrigerate at least 4 hours. Serve with cut vegetables and enjoy!
Recipe courtesy of Voskos Greek Yogurt.