Recipe(tried): Pimiento Dip

We make this yummy dip and serve it with tortilla chips, pita wedges or spread on any good crusty bread. You can then broil the bread slices til the dip is bubbly, if desired. Low-fat and fat-free varieties of the yogurt and cream cheese work fine, the fat free just makes it a thinner consistancy. Any leftover dip usually gets used when making mashed potatoes or tossed into leftover rice when reheating to add variety to the next meal.

Roasted Pimento Dip

1/2 cup plain yogurt
8 oz. cream cheese, room temperature
8 oz. roasted piementos*

Place all ingredients in a food processor or blender and mix on high until well blended.

*to roast pimentos, grill or broil until pimento skins blacken. Place pimentos in a heavy-duty ziploc baggie and seal. Let steam for a bit then slip skins off. It's OK if some of the skin doesn't come off. Roasting the pimentos lends a smoky taste to the dip.