Roasted Red Pepper Dip -- e-w
Source of Recipe
Light & Tasty 2005 � P. Gilbert; Indian Harbour Beach, FL
Roasted Red Pepper Dip
Yield: 2 cups
1 c. (8-oz.) fat-free sour cream
1/2 c. reduced-fat mayonnaise
1/2 tsp. cayenne pepper
4 drops hot pepper sauce
1 7-oz. jar roasted sweet red peppers, drained and chopped
Optional: 1 medium sweet red pepper
Optional: Assorted fresh vegetables
In a small bowl combine the first 5 ingredients. Stir in roasted red peppers. Cut a thin slice off one long side of sweet red pepper; remove seeds. Spoon dip into pepper cup. Serve with vegetables.
1/4-cup (calculated w/o optional items) equals: 90 calories�5 gm fat (1 gm saturated)�10 mg cholesterol�192 mg sodium�9 gm carbohydrate�trace fiber�2 gm protein ++++ Exchanges: 1 fat�1/2 starch +++ WWP:2
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