Roasted Red Pepper Dip #3

Roasted Red Pepper Dip #3

• 1 jar (7 1/2 ounces) roasted red peppers, well drained
• 1/2 cup plain low-fat yogurt and light mayonnaise
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoon minced garlic
• 1 teaspoon freshly grated lemon peel
• 1 tablespoon lemon juice
• 3 drops hot-pepper sauce
  Accompaniments:
• pita wedges and cut-up
• raw vegetables for dipping

  Process roasted pepper in food processor until smooth. Scrape into serving bowl and stir in remaining ingredients. Refrigerate at least 1 hour. Serve with accompaniments.