Recipe by Kim McCosker & Rachael Bermingham from 4 Ingredients
¼ drained marinated capsicum
1 cup Greek yogurt
Puree capsicum with yogurt.
Chill and serve with crusty French bread or a mezze of vege sticks.
Sauvignon Blanc, Chardonnay and Pinot Noir are the best wines to pair with Red Yoghurt Dip.
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