Easy Low Fat Roasted Red Pepper Dip

Once you taste this roasted red pepper dip, you'll never need to make another full-of-cheese, loaded-with-fat, red pepper dip again. I tweaked the recipe given to me by the chef of a local brewpub, Harvest Moon, where they charged $9 for a little ramekin of this stuff with some crudites and pita crisps. It was well worth the $9. That's how good this dip is. Trust me, try it.

• Ready In: 1 hr 5 mins
• Serves: 10-12
• Yields: 2 cups

Ingredients

• 1 (16 ounce) jar  sliced  roasted red peppers, drained
• 1 (6 ounce) container nonfat plain yogurt
• 3⁄4 cup raisins
• 1  cup  toasted sliced almonds
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon salt
• 3  dashes  hot sauce, to taste (I prefer Tobasco)

Directions

1. Puree all ingredients in a food processor until smooth.
2. Chill for at least an hour.
3. Serve. I usually serve this with sliced cucumbers and raw red pepper slices and pita chips, but you can serve this with whatever you want.