WEEKDAYS 1e|12c|p

Carla Hall's Spicy Roasted Pepper Yogurt Dip

Carla Hall
|
Servings: 12
|
easy
|
1 to 30 min

Greek Yogurt Dip


  • Ingredients
  • step-by-step directions
Ingredients
Carla Hall's Spicy Roasted Pepper Yogurt Dip
  • 1 Fresno or Red Jalapeno Chile Pepper
  • 1 Red Bell Pepper
  • 1 1/2 cups Plain Greek Yogurt
  • 1 envelope Hidden Valley Original Ranch Dip Mix
Directions
  • Carefully roast peppers directly over a gas flame, turning occasionally, until skin is blackened on all sides. Alternatively, place peppers on a baking sheet and broil in the oven, turning occasionally, until blackened on all sides. Place blackened peppers in a paper bag or in a bowl covered with plastic wrap for 5 minutes. Remove blackened skin with a paper towel or back of a knife. Cut of stem and discard seeds. Chop peppers into chunks.
  • Blend the roasted peppers along with the yogurt and Hidden Valley Original Ranch dip mix in a food processor until smooth.
  • Serve with a garnish of sliced scallions and assorted breads.

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