1. Heat large saucepot over high heat; spray with cooking spray. Add chicken, garlic and cauliflower; cook 3 minutes or until lightly browned, breaking up chicken with side of spoon. Add 1 cup water; cover and cook 5 minutes or until cauliflower is tender.

2. In blender, purée yogurt, 3 tablespoons cheese, lemon juice, chicken mixture, and ¼ teaspoon each salt and black pepper. Makes about 2¾ cups.

3. Serve dip sprinkled with remaining 1 tablespoon cheese along with bell peppers; garnish dip with fresh parsley, if desired.

• 3 g Fat
• 1 g Saturated Fat
• 24 mg Cholesterol
• 155 mg Sodium
• 5 g Carbohydrates
• 1 g Fiber
• 3 g Sugars
• 0 g Added Sugars
• 8 g Protein