Sour cream and roasted red pepper dip
Roasted red peppers (packed in water)
15 oz, packed in water, drained (about 2 cups)
Reduced-fat sour cream
½ cup(s), fresh
½ tsp(s), or to taste
¼ tsp(s), freshly ground, or to taste
2 tsp(s), fresh, finely chopped
- In a blender, combine roasted peppers, sour cream, basil and garlic powder; puree until smooth. Season to taste with salt and black pepper; garnish with cilantro.
- Yields about 1/4 cup per serving.