Ingredients

　　3 piquillo peppers or 2 roasted red bell peppers (see Notes, page 22)

　　2 teaspoons smoked sweet Spanish paprika

　　4 cloves garlic, coarsely chopped

　　1 teaspoon grated lemon zest

　　Kosher salt and freshly ground black pepper

　　Put the yogurt, peppers, paprika, garlic, and lemon zest in a blender and blend until smooth. Season with salt and pepper, and transfer to a small bowl. Refrigerate for at least 30 minutes, covered, to allow the flavors to meld.

　　Bobby Flay's Throwdown!