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Roasted Pepper Dip

(2 Votes)
2 cups dip
5 Min

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

  1. 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.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Need to peel the peppers after roasting for a burpless dip.

Need to peel the peppers after roasting for a burpless dip.


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