Ingredients
2 cups Greek yogurt
3 piquillo peppers or 2 roasted red bell peppers (see Notes, page 22)
2 teaspoons smoked sweet Spanish paprika
4 cloves garlic, coarsely chopped
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
Preparation
Put the yogurt, peppers, paprika, garlic, and lemon zest in a blender and blend until smooth. Season with salt and pepper, and transfer to a small bowl. Refrigerate for at least 30 minutes, covered, to allow the flavors to meld.
