Roasted Red Pepper Dip With Vegetables

By michelew7

Sour cream-based dip for fresh, raw veggies

Ingredients

• 8 ounces sour cream, light or fat-free
• 1/4 cup chopped red pepper, roasted
• 2 tablespoon green onions, sliced
• 1/2 teaspoon dried basil
• 1 clove garlic, minced
• 1/4 teaspoon salt
• assorted vegetable dippers (such as peeled baby carrots, zucchini slices, pea pods, yellow summer squash sticks, and/or red sweet pepper strips)

Details

Servings 10

Preparation

Step 1

In a small bowl, stir together sour cream, roasted red peppers, green onion, basil, garlic, and salt. Cover and chill for at least 4 hours or up to 24 hours to allow flavors to blend.

Stir before serving. Serve with assorted vegetable dippers, baked tortilla chips, and/or baked pita chips.