Red Pepper Dip with Raw Vegetables

By ruthg

Serves 4. Per Serving: 180 cal, 10g carbs, 5g protein, 13g fat, 45mg chol, 460mg sodium, 0g fiber (excluding vegetables)

Ingredients

• 1 pint light sour cream
• 1/2 cup jarred roasted red peppers
• 1/2 tsp salt or to taste
• 1/4 tsp black pepper
• 1 tsp lemon juice or to taste
• Cut-up radishes, carrots, celery, and bell peppers

Preparation

Step 1

1. In a food processor, puree sour cream, red peppers, salt, black pepper, and lemon juice.

2. Transfer to a bowl. Cover and refrigerate for 1 hour. Serve with raw vegetables.