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

Ingredients

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

Directions

1. 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.
   
   
2. 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).
   
   

Categories

Appetizers

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in cholesterol High in calcium High in phosphorus High in potassium Very high in vitamin A High in vitamin B6 Very high in vitamin C

Bad points High in sodium High in sugar