Pepper and Mushroom Kabobs with a Yogurt-Dill Dip
1 clove(s), small
1 tsp(s), minced
Fat free sour cream
Plain fat free yogurt
Sweet red pepper(s)
3 medium, or a combination of red, yellow and green peppers
16 small, or white mushrooms, cleaned and trimmed
Olive oil cooking spray
- 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.
- 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.
- 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.