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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Serve with assorted fresh vegetables such as carrots, cucumber, broccoli, cauliflower, mushrooms or celery. This recipe came from Season's Best Recipe Collection booklet. I have not tried this, just posting for safe keeping. Ingredients:
7 ounces sweet roasted red peppers, drained and chopped |
1 garlic clove, pressed |
1 tablespoon fresh basil leaf, thinly sliced |
1 cup sour cream |
1 cup fat-free mayonnaise |
1/2 teaspoon worcestershire sauce |
1/8 teaspoon salt |
1 large green peppers or 1 large red bell pepper |
Directions:
1. Drain roasted peppers; pat dry. Using food chopper, chop roasted peppers; place in classic 2-quart bowl. Press garlic into bowl, with a garlic press. Slice basil leaves. Add basil, sour cream, mayonnaise, worcestershire sauce, and salt; mix well.
2. Cut top off of green pepper. Remove membranes and seeds. Fill with dip. Serve it assorted cut up vegetables.
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