Smoky Red Pepper Dip
2 medium red bell peppers
1 large red onion, sliced ¼-inch thick
2 cloves garlic, peeled
¼ cup dry, plain bread crumbs
¼ cup plain soy yogurt or plain low-fat yogurt
1 Tbs. red wine vinegar
2 tsp. olive oil
¼ cup chopped cilantro
- Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on foil-lined baking sheet. Arrange onion slices and garlic around peppers. Broil 6 to 8 inches from heat source, until vegetables are blackened, 10 minutes. Place vegetables in paper bag, seal and let stand 15 minutes.
- In food processor, combine peppers, onion and garlic and process until finely chopped. Add remaining ingredients and process until smooth. Transfer mixture to bowl. Fold in cilantro. Season with salt and pepper to taste and serve.
Makes 2 cups