Prep 8 mins
Cook 0 mins
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 cruditees (such as baby carrots, broccoli and cauliflower florets, bell pepper strips and celery sticks). **Gotten from an email list
- 15 ounces roasted red peppers, packed in water, drained (about 2 cups)
- 1 cup nonfat sour cream
- 1⁄2 cup fresh basil
- 1⁄2 teaspoon garlic powder
- 1⁄8 teaspoon table salt (or more)
- 1⁄8 teaspoon black pepper, freshly ground (to taste)
- 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.
You really need to like roasted red peppers because that is the dominate flavor here. I have to agree with Ginny Sue the flavors need to blend. I let it blend for about 4 hours, and DH and enjoyed it for a nice snack. It's a nice change of pace from the normal full fat dips we use. I cut the recipe down to 2.5 servings and served it in shot glass on appetizer plates. Made a great presentation. Thanks for posting. :)
This was a nice dip for veggies, but didn't find it that flavorful when used immediately. Actually, the flavor improved after being refrigerated for at least 24 hours.