Roasted Red Pepper Velvet


  • ¾ teaspoon herbes de Provence
  • 3 tablespoons low-fat mayonnaise
  • ½ teaspoon canned chipotle chilies
  • 1 7.25-ounce jar roasted red peppers
  • 1 ½ cups plain nonfat yogurt
  • 2 small green onions

Set strainer over large bowl. Line strainer with 2 layers of cheesecloth, allowing 4 inches to extend over sides of strainer (do not let strainer touch bottom of bowl). Spoon yogurt into strainer. Fold overhanging cheesecloth over yogurt. Chill overnight (liquid will drain out and yogurt will thi...

View full recipe at Epicurious


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