Red Pepper Dip

2 roasted red bell peppers, chopped
2 garlic cloves
1 cup low-fat Greek yogurt
1 tablespoon lemon juice
1 tablespoon chopped flat-leaf parsley
Salt and pepper to taste
1 t.Extra virgin olive oil
In a food processor combine red peppers and garlic cloves and pulse until finely chopped. Add yogurt and lemon juice and puree. Stir in parsley and season with salt and pepper. Serve with a drizzle of olive oil.