Roasted Red Pepper Dip

Roasted Red Pepper Dip

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From: Diabetic Living Magazine

This roasted red pepper mixture is great as a dip, but it is also delicious as a sandwich spread in place of mayonnaise.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 1 (8 ounce) carton fat-free or light dairy sour cream
  • ¼ cup chopped bottled roasted red sweet peppers (about ¼ of a 7-ounce jar)
  • 2 tablespoons sliced green onion
  • 1 tablespoon snipped fresh basil or ½ teaspoon dried basil, crushed
  • 1 clove garlic, minced
  • ¼ teaspoon salt
  • Assorted vegetable dippers, baked tortilla chips, and/or baked pita chips

Preparation

  • Prep

  • Ready In

  1. In a small bowl, stir together sour cream, roasted red peppers, green onion, basil, garlic and salt. Cover and chill for at least 4 hours or up to 24 hours to allow flavors to blend.
  2. Stir before serving. Serve with assorted vegetable dippers, baked tortilla chips, and/or baked pita chips.

Nutrition information

  • Serving size: 2 tablespoons
  • Per serving: 32 calories; 1 g fiber; 6 g carbohydrates; 2 g protein; 80 mg sodium;
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable

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