Sour cream and Roasted Red pepper Dip from WWSubmitted by sweetpeabb
Makes 10 servings
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15 oz roasted red peppers, packed in water, drained (about 2 cups)
1 cup fat-free sour cream
1/2 cup basil, fresh
1/2 tsp garlic powder
1/8 tsp table salt, or more to taste
1/8 tsp black pepper, freshly ground, or to taste
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Ingredients
| 15 |
oz roasted red peppers |
| 1 |
cup fat-free sour cream |
| 1/2 |
cup basil, fresh |
| 1/2 |
tsp garlic powder |
| 1/8 |
tsp salt, or more to taste |
| 1/8 |
tsp black pepper, freshly ground, or to taste |
Directions
- In a blender, combine roasted peppers, sour cream, basil and garlic powder; puree until smooth. Season to taste with salt and black pepper. Yields about 1/4 cup per serving.
- This flavorful dip is perfect for company yet simple enough – and light enough – to be enjoyed on a regular basis. Serve it with toasted pita wedges, whole grain crackers or fresh vegetable crudités (such as baby carrots, broccoli and cauliflower florets, bell pepper strips and celery sticks).
Categories
Appetizers
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Serving Size 70.5g |
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Amount Per Serving |
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| Vitamin A 38% |
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Vitamin C 122% |
| Calcium 4% |
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Iron 1% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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