Instructions: Spoon yogurt into strainer or colander lined with cheesecloth. Fold cheesecloth over to cover yogurt. Place strainer on edge of bowl deep enough to drain yogurt. Refrigerate overnight.

Combine drained yogurt and 1/2 of spinach. Puree until smooth and blended. Blend in sour cream. Stir in remaining spinach, garlic, tarragon, salt and green onion. (Mixture can be made ahead and refrigerated 1 to 2 hours before assembling.)

Cut peppers into eighths lengthwise, then into halves crosswise. Spoon dollop of spinach yogurt mixture atop each pepper piece. Arrange on serving platter. Sprinkle each with toasted pine nuts.

This recipe yields 3 dozen appetizer bites.

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