Pepper and Mushroom Kebabs with a Yogurt-Dill Dip

Pepper and Mushroom Kebabs with a Yogurt-Dill Dip

Course: side dishes
PointsPlus™ Value: 1
Servings: 8
Preparation Time: 10 min
Cooking Time: 10 min
Level of Difficulty: Easy


Set out a platter of these skewers and the crowd will go wild. They're served with a creamy garlic-dill dip for fantastic flavor.

Details Read all reviews (9) Ingredients

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

Instructions
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 kebabs, 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 kebabs with cooking spray; season with salt and pepper.


Grill kebabs until peppers are tender and lightly browned, about 5 minutes per side. Serve kebabs with dip. Yields 1 kebab and about 1 1/2 tablespoons of dip per serving.
Notes
For even more flavor, stir 1 teaspoon of freshly minced chives into the dip.