Tired of the same old chips and salsa? This dip is a delicious and creamy change
of pace.
Serve it with toasted pita bread wedges, crackers, or raw veggies and watch
it disappear.
1 8-oz. package cream cheese at room temperature
1 cup roasted, peeled red peppers (prepared or home-made)
½ cup Plain Mountain High Yoghurt
Place cream cheese and red peppers in a food processor or blender and mix on high until creamy (if using prepared red peppers, drain them first). Add yoghurt and pulse until blended. Cover and chill for 2 to 3 hours before serving.
