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Roasted Red Pepper Yogurt Dip

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Ingredients:

– 1 (12 oz.) jar roasted red peppers, drained – 2 (8 oz.) containers low-fat plain Real California yogurt – 1 can (4 oz.) chopped green chilies, drained – 1 garlic clove, minced

Directions:

Puree red peppers in food processor or blender; drain again. Add remaining ingredients; mix until blended and refrigerate. Serve with assorted cut vegetables or pita wedges.

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