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Roasted Red Pepper Yogurt Dip

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


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.

Recipe provided by the California Milk Advisory Board.

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board, rayanne.zackery@ketchum.com.