Ww Sour Cream and Roasted Red Pepper Dip - 1 Pt

Total Time
8mins
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

Ingredients Nutrition

Directions

  1. In a blender, combine roasted peppers, sour cream, basil and garlic powder; puree until smooth.
  2. Season to taste with salt and black pepper.
  3. Yields about 1/4 cup per serving.

Reviews

(2)
Most Helpful

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. :)

teresas May 02, 2010

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.

Ginny Sue September 23, 2007

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