Roasted Red Pepper Dip II

Ingredients

• 2 medium red peppers, roasted and peeled
• 1 cup plain Greek yogurt
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons olive oil

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place red peppers on a baking sheet and roast for 20 minutes, or until skins are charred and peppers are softened.
3. Remove from oven and let cool. Peel and discard skins.
4. In a food processor or blender, combine roasted red peppers, yogurt, garlic, oregano, salt, and black pepper. Pulse until smooth.
5. Transfer to a bowl and stir in Parmesan cheese and olive oil.
6. Refrigerate for at least 30 minutes before serving.

Interesting Facts

• Red peppers are a great source of vitamin C and other antioxidants.
• Parmesan cheese is a great source of calcium and protein.
• Garlic has been used for centuries for its medicinal properties.