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Roasted Red Pepper Dip

Ingredients
1 cup mayonnaise
1 container (8 oz.) plain low-fat yogurt
1/4 cup grated Parmesan cheese
1 1/2 tsps. POLANER Chopped Basil
1 teaspoon TRAPPEYS Red Devil Cayenne Pepper Sauce
1 jar (7 oz.) B&G Roasted Peppers, well drained
Directions
In medium bowl, mix mayonnaise, yogurt, cheese, basil and pepper sauce until smooth. Pat peppers dry on paper towels. Chop peppers then fold into mayonnaise mixture. Refrigerate dip until ready to serve. Serve with chips, crackers and cut-up vegetables. Makes 10 appetizer servings.

Note: Dip may also be used as a dressing for tossed salads.

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