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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