A rouille is a pungent Mediterranean mixture of chilies, garlic and olive oil that I have softened by adding red peppers and yogurt. This low-fat dip is excellent with chicken wings and also with veggies and breadsticks.
Servings: Makes 1 cup.
Ingredients
2 red peppers
1 jalapeno pepper
2 cloves garlic, finely chopped
½ cup low-fat yogurt
1 tablespoon olive oil
Method
Cut red peppers and jalapeno peppers in half and remove seeds. Place cut-side down on a baking sheet and bake at 425F for 30 minutes or until skin blisters. Remove jalapeno after 15 minutes. Cool slightly and peel off skin.
Add peppers, garlic, yogurt and oil to a food processor or blender and purée until smooth. Taste for seasoning, adding salt if needed. Serve in a bowl for dipping.
Lucy Waverman