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Roasted Red Pepper Dip


2 medium red bell peppers
1/2 tsp sugar
1/4 tsp salt
4 oz light cream cheese, softened
1/4 cup lowfat plain yogurt or sour cream
2 tsp. habenero hot sauce such as Mango Meltdown*

Makes 1 cup

Cut one of the red peppers in half lengthwise. Remove the seeds and fibers. Place halves, cut side down in a shallow dish in the microwave. Cover with plastic wrap. Microwave on high 6-10 minutes or until fork tender, drain. Remove small slice from top of the remaining pepper. Carefully remove seeds and fibers. Set aside. In food processor, combine cooked pepper with sugar, salt cream cheese, yogurt and Mango Meltdown*. Blend until smooth. Refrigerate before serving. Spoon dip mixture into cut out red pepper and serve with fresh vegetables or low fat chips.

*Mango Meltdown is a habanero based hot sauce produced by the Maui Pepper Co. (www.mauipepper.com) The ingredients include vinegar, mango, sugar, apple juice, honey, habanero peppers, sea salt.




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