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roasted red pepper yogurt dip15 oz roasted red peppers, packed in water, drained (about 2 cups)1 cup plain yogurt1/2 cup basil, freshcrushed garlic, to tastefreshly ground black pepper to tasteServe over roasted eggplant steaks, or with warmed pita and fresh vegetable crudite (such as baby carrots, cucumber, jicama, roasted broccoli, zucchini, asparagus, etc.)note: I had to pirate the "