Photo: Jennifer Causey; Styling: Missy Neville Crawford
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.
Just ok