Instructions: A dip or spread for torilla chips, pita chips (350F about 15 minutes); or french bread.

Roast your own peppers (2 medium): Pieces: bake at 425 for 20 minutes, turning. fire-grill whole, about 20 minutes. Dry-pan fry, whole, turning often, 30-40 minutes. Peel; remove stems and seeds. Or buy a 7-ounce jar.

Chop roasted peppers in a blender. Add other ingredients and blend until nearly smooth.

Makes 3/4 cup; six 130-calorie servings. (Refrigerate up to 1 week.)

Parties and Garlic: make one batch with 1/8 teaspoon garlic powder. make another with 1 teaspoon minced or pureed garlic.

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