Photo: Jennifer Causey; Styling: Missy Neville Crawford
Total Time
11 Mins
Yield
Serves 4 (serving size: about 1/4 cup)

Grill the bell pepper half with Friday night dinner until it's nicely charred, peel and chop it, and then refrigerate in a zip-top plastic bag. It'll be ready to go for this quick dip served with Saturday lunch.

How to Make It

Combine bell pepper, almonds, and vinaigrette in a mini food processor; process until smooth. Stir bell pepper mixture into yogurt. Serve with vegetables or whole-grain crackers.

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