Sour Cream and Roasted Red Pepper Dip
- Total Time
Whip up this dip in under ten minutes. It's fresh tasting and flavorful — just right for summer soirees.
roasted red peppers (packed in water)15 oz, packed in water, drained (about 2 cups)
reduced-fat sour cream1 cup(s)
basil½ cup(s), fresh
garlic powder½ tsp
table salt½ tsp, or to taste
black pepper¼ tsp, freshly ground, or to taste
cilantro2 tsp, 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.