Ww Sour Cream and Roasted Red Pepper Dip - 1 Pt

Submitted by pintouwec

"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
• Ingredients: 6
• Yields: 1/4 cup
• Serves: 10

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

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

[teresas]

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. :)

 

[Ginny Sue]

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.