Mango Yogurt Pepper Dip

• 250 g plain nonfat Greek yogurt — Plain nonfat Greek yogurt
• 80 g mango, diced — Fresh mango
• 13 g natural peanut butter — Natural peanut butter
• 10 g lime juice — Fresh lime juice
• 3 g ginger, finely grated — Raw ginger root
• 1 g jerk spice — Salt-free jerk spice blend
• 100 g red pepper, seeded and cut into strips — Raw red bell pepper

Method

1. 1Blend the dipProcess the measured plain nonfat Greek yogurt, mango, natural peanut butter, lime juice, ginger and jerk spice for 60 seconds.1 minLook for: The mixture is evenly processed and ready for the next action.Safety: Unplug the processor before scraping and declare listed allergens.
2. 2Scrape the bowlScrape the bowl, then process for 30 seconds more.30 secLook for: The dip is thick, mostly smooth, and evenly seasoned with no concentrated paste pockets.
3. 3Prepare the red pepperWash, seed, checking that every piece is clean and evenly prepared.Look for: The ingredients are fully prepared and ready for the next action.
4. 4Cut the red pepper into sturdy stripsCut the red pepper into sturdy strips, then blot every strip dry.1 min 30 secLook for: Crisp, dry surfaces make the red pepper sturdy enough to scoop.Safety: Use a stable cutting board and wash the red pepper.
5. 5Portion and serveSpoon all the plain nonfat Greek yogurt, mango, natural peanut butter, lime juice, ginger and jerk spice dip into one cup.Look for: The portion and serve stage is complete and ready for the next action.
6. 6Arrange every piece of red pepper beside itArrange every piece of red pepper beside it without submerging it.45 secLook for: The dip holds a soft peak, and crisp texture remains in the red pepper.Safety: Keep chilled and refrigerate within 2 hours.