1 cup reduced-fat mayonnaise
1/2 cup fat-free sour cream
1/2 cup nonfat, plain yogurt
1 (1.1-ounce) packet ranch dip mix
2 each: green, red, orange and yellow bell peppers
Combine mayonnaise, sour cream, yogurt and ranch dip mix in a medium-size clear tableware product; place in the refrigerator to chill.
Meanwhile, remove the tops of the bell peppers, rinse and remove seeds.
Slice one green, red, orange and yellow bell pepper into quarters. Place one quarter of each color bell pepper into a food processor and chop until fine. Remove and drain excess water.
Add the diced bell pepper mixture to the fiesta dip and stir until well combined.
Pour the dip into each of the remaining whole bell peppers and serve with the remaining bell pepper cut into strips. Serve the menu and compliment with disposable silverware.