Roasted Red Pepper Dip
Roasted Red Pepper Dip uses nonfat sour cream and cream cheese alternatives to knock the fat out. Use a jar or roasted red peppers and season with garlic, basil and oregano. Serve with Wheat Thins reduced fat crackers.
8 ounces nonfat sour cream
1 jar (7 ounces) roasted red peppers, drained
4 ounces nonfat cream cheese
1 clove garlic
1 tablespoon fresh basil leaves
1/2 teaspoon dried oregano leaves
Wheat Thins reduced fat crackers
In food processor or electric blender, add all ingredients except crackers.
Process just until red peppers are finely chopped. Pour into bowl.
Chill at least one hour. Serve as a dip with crackers.
Recipe makes 96 servings
Serving size: 1-teaspoon
Calories: 5.9; Fat: 4g; Protein: .2g; Carbohydrates: .3g; Cholesterol: 0mg; Sodium: 6mg
Dietary Exchanges: 1 Fat
Did you know?
Bell peppers are green when immature but turn red, orange, and yellow or purple when fully ripe. No matter the color, they are good just sliced and eaten raw. Add sliced uncooked peppers to your relish dish or use as an hors d'oeuvre with your favorite dip.