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1
Set strainer over large bowl.
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2
Line strainer with 2 layers of cheesecloth, allowing 4 inches to extend over sides of strainer (do not let strainer touch bottom of bowl).
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3
Spoon yogurt into strainer.
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4
Fold overhanging cheesecloth over yogurt.
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5
Chill overnight (liquid will drain out and yogurt will thicken; discard liquid).
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6
Finely chop green onions in processor.
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7
Add half of roasted peppers and chipotle chilies.
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8
Process until peppers are finely chopped, scraping down sides of bowl occasionally.
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9
Add 1/2 cup plus 2 tablespoons drained yogurt (reserve any remaining yogurt for another use), mayonnaise and herbes de Provence.
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10
Process to blend.
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11
Add remaining peppers.
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12
Using on/off turns, process until peppers are coarsely chopped.
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13
Season with salt and pepper.
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14
Transfer to bowl.
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15
Chill at least 30 minutes and up to 1 day to blend flavors.
