Roasted Red Pepper Dip
- 1/2 lb. bottled roasted red bell peppers, drained
- 1 lb. sour cream
- 1 tsp. garlic cloves, minced
Combine all ingredients and salt to taste in a blender. Puree until smooth. Serve chilled with chips or vegetables.
Note: I use yogurt instead of the sour cream. This recipe is considered low-calorie, low-cholesterol, and low-sodium.
By Liz from Bisbee, Az
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