Sour Cream and Roasted Red Pepper Dip

By carvalhohm

Ingredients

• 15 oz roasted red peppers (packed in water), packed in water, drained (about 2 cups)
• 1 cup(s) reduced-fat sour cream
• 1/2 cup(s) basil, fresh
• 1/2 tsp garlic powder
• 1/2 tsp table salt, or to taste
• 1/4 tsp black pepper, freshly ground, or to taste
• 2 tsp cilantro, fresh, finely chopped

Preparation

Step 1

In a blender, combine roasted peppers, sour cream, basil and garlic powder; puree until smooth. Season to taste with salt and black pepper; garnish with cilantro.

Yields about 1/4 cup per serving.

WW Points Plus: 2

Notes:
Serve with toasted pita wedges, whole grain crackers or fresh vegetable crudités (could affect PointsPlus values).