This is great dip for veggies or pita chips, or use as a sandwich spread.
2 medium red sweet peppers
2 tablespoons plain nonfat yogurt
1/4 teaspoon red Tabasco sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1 large garlic clove, minced
2 tablespoons mayonnaise
Heat oven to 450 degrees F. Line baking sheet with foil. Cut peppers in half, remove stems and seeds. Place cleaned peppers cut side down on baking sheet and roast until charred, about 20 minutes. Carefully fold foil up around peppers and crimp edges to seal. Let peppers sit in foil until cool enough to handle; then remove, peel and chop.
Place chopped peppers, yogurt, Tabasco sauce, salt, pepper and garlic in blender and pulse to puree. Transfer to bowl; stir in mayonnaise.
Makes 1 cup.