Name: Ww Sour Cream and Roasted Red Pepper Dip - 1 Pt
Prep time: 8 min
Total time: 8 min
Yield: 1/4 cup, 10 serving(s)
Ingredients: 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)

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Recipe by pintouwec

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Ww Sour Cream and Roasted Red Pepper Dip - 1 Pt created by teresas

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

Ready In:: 8mins
Serves:
Yields:
Units:

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ingredients

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)

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.

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RECIPE MADE WITH LOVE BY

@pintouwec

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@pintouwec

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"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"

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photo by teresas

5/2/2010

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photo by teresas

5/2/2010

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review by teresas

5/2/2010

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. :)

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review by Ginny Sue

9/23/2007

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.

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creation by pintouwec

6/17/2006

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