Creamy Red Pepper Dip

Serve with assorted fresh vegetables such as carrots, cucumber, broccoli, cauliflower, mushrooms or celery. This recipe came from Season's Best Recipe Collection booklet. I have not tried this, just posting for safe keeping.

• Ready In: 15 mins
• Serves: 16
• Yields: 2 cups

Ingredients

• 7  ounces  sweet  roasted red peppers, drained and chopped
• 1  garlic clove, pressed
• 1  tablespoon fresh basil leaf, thinly sliced
• 1  cup sour cream
• 1  cup fat-free mayonnaise
• 1⁄2 teaspoon Worcestershire sauce
• 1⁄8 teaspoon salt
• 1  large green peppers or 1  large red bell pepper

Directions

1. Drain roasted peppers; pat dry. Using food chopper, chop roasted peppers; place in classic 2-quart bowl. Press garlic into bowl, with a garlic press. Slice basil leaves. Add basil, sour cream, mayonnaise, worcestershire sauce, and salt; mix well.
2. Cut top off of green pepper. Remove membranes and seeds. Fill with dip. Serve it assorted cut up vegetables.