2 medium red bell peppers
½ tsp sugar
¼ tsp salt
4 oz light cream cheese…softened
¼ C low fat plain yogurt or sour cream
2 tsp. Mango Meltdown™
Cut one of the red peppers in half lengthwise. Remove the seeds and fibers. Place halves, cut side down in a shallow dish in the microwave. Cover with plastic wrap. Microwave on high 6-10 minutes or until fork tender, drain. Remove small slice from top of the remaining pepper. Carefully remove seeds and fibers. Set aside. In food processor, combine cooked pepper with sugar, salt cream cheese, yogurt and Mango Meltdown™. Blend until smooth. Refrigerate before serving. Spoon dip mixture into cut out red pepper and serve with fresh vegetables or low fat chips.