15 oz roasted red peppers, packed in water, drained (about 2 cups) 1 cup fat-free sour cream 1/2 cup basil, fresh 1/2 tsp garlic powder 1/8 tsp table salt, or more to taste 1/8 tsp black pepper, freshly ground, or to taste
| 15 | oz roasted red peppers |
| 1 | cup fat-free sour cream |
| 1/2 | cup basil, fresh |
| 1/2 | tsp garlic powder |
| 1/8 | tsp salt, or more to taste |
| 1/8 | tsp black pepper, freshly ground, or to taste |
- In a blender, combine roasted peppers, sour cream, basil and garlic powder; puree until smooth. Season to taste with salt and black pepper. Yields about 1/4 cup per serving.
- This flavorful dip is perfect for company yet simple enough ? and light enough ? to be enjoyed on a regular basis. Serve it with toasted pita wedges, whole grain crackers or fresh vegetable crudités (such as baby carrots, broccoli and cauliflower florets, bell pepper strips and celery sticks).
Appetizers
| Nutrition Facts | ||||||
Serving Size 70.5g |
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Amount Per Serving |
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Calories 36 Calories from Fat
4 |
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% Daily Value* |
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Total Fat
0.4g 1%
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Saturated Fat
0.2g 1%
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Trans Fat
0.0g |
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Cholesterol
2mg 1%
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Sodium
149mg 6%
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Total Carbohydrates
6.9g 2%
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Dietary Fiber
0.6g 2%
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Sugars
1.8g |
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Protein
1.6g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence |
Good points |
Bad points |
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