POINTS® Value | 0
Servings | 8
Preparation Time | 10 min
Cooking Time | 10 min
Level of Difficulty | Easy

side dishes | Are you bored with plain grilled vegetables? Our garlic-dill infused yogurt and sour cream dip will have them begging for seconds – and thirds.

Ingredients

1 small garlic clove(s)
1/8 tsp table salt
1 tsp fresh dill, minced
1/4 cup fat-free sour cream
1/2 cup plain fat-free yogurt
3 medium sweet red pepper(s), or a combination of red, yellow and green peppers
16 small cremini mushrooms, or white mushrooms, cleaned and trimmed
2 sprays olive oil cooking spray
1/4 tsp table salt
1/4 tsp black pepper
Instructions

1. To prepare dip, mash garlic and 1/8 teaspoon of salt together in a small serving bowl with a serrated spoon or a utensil with a sharp edge. Stir in dill, sour cream and yogurt; set aside.

2. Preheat grill to high. To prepare kabobs, core and seed each pepper; cut each into 8 chunks. Arrange 3 pieces of pepper and 2 mushrooms on each of eight 12-inch metal skewers. Lightly coat kabobs with cooking spray; season with salt and pepper.

3. Grill kabobs until peppers are tender and lightly browned, about 5 minutes per side. Serve kabobs with dip. Yields 1 kabob and about 1 1/2 tablespoons of dip per serving.

Notes

For a flavor boost, stir 1 teaspoon of freshly minced chives into the dip.