Roasted Pepper Dip
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Roasted peppers are certainly popular today. And when they're made into Roasted Pepper Dip, they give us a before-meal treat packed with flavor, but not calories.
What You'll Need
- 1 (7-ounce) jar roasted red peppers, drained, patted dry, and finely chopped (about ½ cup)
- 1 (16-ounce) container reduced-fat sour cream
- 1 teaspoon minced garlic
- 1 teaspoon salt
What to Do
- In a medium bowl, with an electric beater on medium speed, combine all ingredients until thoroughly blended. Serve immediately or store in refrigerator in an airtight container until ready to use.
- Serve with assorted fresh-cut vegetables for dipping.
- To roast your own peppers, cut 3 medium-sized bell peppers (any color) into 1-inch strips. In a medium bowl, combine 2 tablespoons olive oil and 1/4 teaspoon each of garlic powder, onion powder, salt, and black pepper. Add pepper strips and toss to coat then place in a 9- x 13-inch baking dish. In a preheated 450-degree F. oven, bake 20 to 25 minutes, or until peppers are fork-tender.
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