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 Roasted Red Pepper Dip |
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| Click here for a printable version of this recipe |
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3 garlic cloves, skin left on 1 cup non-fat sour cream 1 cup non-fat cream cheese, softened 1 Tbsp. sugar 2 tsps. chopped fresh basil Place red pepper and garlic cloves on broiler pan. Broil 4 inches from heat, turning occasionally, until pepper is completely blackened (watch closely). 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. Makes 2 1/2 cups. Contributors notes: This dip thickens when refrigerated for several hours. Perfect to serve with veggies. |
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