I’ve been eating a lot of Greek yogurt these days. I really like how it’s creamier and has more protein than regular yogurt. Besides topping it with fruit, nuts, or granola like I usually do, I’ve also been trying to find recipes that use it in things like dressings, sauces, and dips. Here’s one from Voskos Greek Yogurt for Roasted Red Pepper Dip – it’s filled with flavor, veggies, and protein.

2 cloves garlic
1, 7-oz jars roasted red peppers
1, 8 oz Voskos Greek Yogurt (Plain, Non-Fat)
1/2 teaspoon cumin
1/2 cup chopped tomato
1/4 cup chopped green onions

2 cucumbers, sliced
2 green peppers, sliced
1 pkg of mini cut and peeled carrots

Strain juice from the jar of peppers. Combine the garlic and peppers in a food processor and blend until smooth. Transfer to a bowl and blend in Voskos Greek Yogurt, cumin, tomato, and onions. Season with salt and pepper. Cover and refrigerate at least 4 hours. Serve with cut vegetables.

[Reprinted with permission]