Italian roasted red pepper dip
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Makes 1-1/3 cups | ||
| ½ | cup | Nonfat sour cream alternative |
| 1 | tablespoon | Parmesan cheese |
| 1 | each | Clove garlic |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Coarse ground black pepper |
| 1 | each | (7 ounce) jar roasted red peppers, drained |
| ¼ | cup | Minced scallions |
| ½ | teaspoon | Dried basil leaves |
| 63 | eaches | Reduced fat Wheat Thins Snack Crackers |
Directions
In electric blender, blend sour cream alternative, parmesan cheese, garlic, sugar, mustard, and black pepper until smooth. Add red peppers, blend using on-off motion until peppers are coarsely chopped. Remove from blender container; stir in scallions and basil.
Chill at least 1 hour. SErve as a dip with crackers. Per serving (1 Tbsp. dip, 3 crackers) 31 calories, 1 g total fat, 0 g saturated fat, 0 mg cholesterol, 55 mg. sodium. From: Nutrition Update Shared By: Pat Stockett
Submitted By PAT STOCKETT On 12-29-94
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