1 red bell pepper, seeds and stem end removed, cut into 1/4-inch cubes (approximately 1 1/2 cups)

1 yellow bell pepper, seeds and stem end removed, cut into 1/4-inch cubes (approximately 1 1/2 cups)

4 scallions thinly sliced (approximately 1/4 cup)

1, 8-ounce package reduced-fat cream cheese, room temperature

1/2 cup plain or Greek yogurt 

kosher salt, as desired

Method:

1.   In a small bowl, add peppers, scallions, cream cheese and yogurt. Whisk to combine and until smooth. Adjust seasoning with salt and serve alongside freshly cut veggies.

Kitchen Note:  Feel free to add other veggies but keep in mind more yogurt and cream cheese may be needed. For a thinner consistency, add more yogurt.