Roasted Red Pepper Dip
Recipe from Diabetic Living

Carb Choices: 1/2 This rosy pepper mixture is great as a dip, but it is also delicious as a sandwich spread in place of mayonnaise.

Roasted Red Pepper Dip

by 1  person

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Servings: 10
Serving size: 2  tablesppons with 1/4 cup vegetable dippers
Prep Time: 10 mins
Related Categories: Appetizers, Diabetic, Healthy Cooking
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  • 1  8  ounce carton 
    fat-free or light dairy sour cream
  • 1/4  cup 
    chopped bottled roasted red sweet peppers (about 1/4 of a 7-ounce jar)
  • 2   tablespoons 
    sliced green onion
  • 1   tablespoon 
    snipped fresh basil or 1/2 teaspoon dried basil, crushed
  • 1   clove 
    garlic, minced
  • 1/4  teaspoon 
    Assorted vegetable dippers, baked tortilla chips, and/or baked pita chips
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. Makes 10 (2-tablespoon) servings.
Nutrition information
Per Serving: cal. (kcal) 32, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 6, fiber (g) 1, pro. (g) 2, sodium (mg) 80, Vegetables () 1, Percent Daily Values are based on a 2,000 calorie diet
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