Prep 10 mins
Cook 0 mins
- 200 g roasted red peppers, drained
- 200 g green chilies
- 1 cup sour cream
- 1 cup mayonnaise
- 1 tablespoon lemon juice
- 1⁄2 teaspoon garlic powder
- Mix all the ingredients in a blender.
- Refrigirate overnight.
- Serve with crackers or chips.
I made a half-batch of roast pepper dip using a 4 oz. can chopped green chiles and an equivalent amount of fresh roasted red pepper. My family enjoyed it with bite-size Tostitos and wished I'd have made the full-batch because it was so delicious!
Threw this together when we decided at the last minute to make some appetizers for some friends coming over. I used fat free sour cream and 1/2 fat free mayo (I used all I had). Also added a little onion powder along with the garlic powder. Only refrigerated for an hour or 2. It was excellent! Friends asked for the recipe and we gobbled it all up on taco chips & baked potato chips. Yum!