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Roasted Red Pepper Dip
Ingredients:
1 jar roasted red peppers - (7 oz) drained, patted dry
1 container reduced-fat sour cream - (16 oz)
1 tablespoon chopped fresh basil
1 garlic clove
1/8 teaspoon freshly-ground black pepper
Yield:
6 Servings
Method:
Place all the ingredients in a blender jar and process until thoroughly blended. Serve immediately, or store in the refrigerator in an airtight container until ready to use.
This recipe yields 6 servings. Serving size: 1/4 cup.
Exchanges Per Serving: 1 Fat, 1/2 Carbohydrate.
Nutrition Facts: Calories 93; Calories from Fat 58; Total Fat 6g; Saturated Fat 4g; Cholesterol 25mg; Sodium 126mg; Carbohydrate 6g; Dietary Fiber 0g; Sugars 4g; Protein 5g.