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1 packet
plain Greek yogurt
1½ cups
(12oz.) roasted red peppers, drained and pureed (1 cup)
1 jar
ground cumin
½ tsp.
cayenne pepper to taste
⅛–¼ tsp.
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
