Low-fat Roasted Red Pepper Dip

by Martha McDowell

Servings: 2 cups

INGREDIENTS

1 lg. red pepper
3 cloves garlic, skin left on
1 cup non-fat sour cream
1 cup non-fat cream cheese, softened
1 tbsp. sugar
2 tbsp. chopped fresh basil

INSTRUCTIONS

Place red pepper and garlic cloves on broiler pan. Broil 4 inches from heat, turning occasionally, until pepper is completely blackened. Place red pepper and garlic into paper bag or plastic bag to cool. Peel red pepper and garlic. Place in blender. Add sour cream, cream cheese, sugar and basil. Process until pepper and garlic are finely chopped. Refrigerate for several hours.

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Tagged: dipsspreads, redpepperdip add tags

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