This low-fat dip is excellent with the chicken wings and also with veggies and breadsticks.
Makes about 1/4 l.
- 2 roasted and peeled red peppers
- 1 jalapeno pepper, roasted and peeled
- 2 cloves garlic, finely chopped
- 125 ml low-fat yogurt
- 1 tablespoon olive oil
- Add peppers, garlic, yogurt and oil to a food processor or blender and purée until smooth.
- Taste for seasoning, adding salt if needed.
- Serve in a bowl for dipping.