Nonfat yogurt and low-fat mayonnaise provide a creamy base
for this dipping sauce for the artichokes. It's also great with
asparagus, as well as with grilled tuna, salmon, chicken or flank
 steak. Begin making the sauce the day before serving since the
yogurt needs to drain overnight!

                                               1 1/2 cups plain nonfat yogurt

                                               2 small green onions, cut into 1-inch pieces
                                               1 7.25-ounce jar roasted red peppers, well drained, cut into
                                               1-inch pieces
                                               1/2 teaspoon chopped canned chipotle chilies*
                                               3 tablespoons low-fat mayonnaise
                                               3/4 teaspoon herbes de Provence

                                               *Canned chipotle chilies are available at Latin American markets, specialty foods
                                               stores and some supermarkets. 

                                               Set strainer over large bowl. Line strainer with 2 layers of cheesecloth, allowing 4
                                               inches to extend over sides of strainer (do not let strainer touch bottom of bowl).
                                               Spoon yogurt into strainer. Fold overhanging cheesecloth over yogurt. Chill
                                               overnight (liquid will drain out and yogurt will thicken; discard liquid).

                                               Finely chop green onions in processor. Add half of roasted peppers and chipotle
                                               chilies. Process until peppers are finely chopped, scraping down sides of bowl
                                               occasionally. Add 1/2 cup plus 2 tablespoons drained yogurt (reserve any
                                               remaining yogurt for another use), mayonnaise and herbes de Provence. Process
                                               to blend. Add remaining peppers. Using on/off turns, process until peppers are
                                               coarsely chopped. Season with salt and pepper. Transfer to bowl. Chill at least 30
                                               minutes and up to 1 day to blend flavors. 

                                               Makes 1 1/2 cups.

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