Roasted Red Pepper Veggie Dip

Kelly from No Thanks to Cake created this awesome recipe!


1 cup reduced fat sour cream

1 (15 oz) jar roasted red peppers, packed in water, drained

1/4 cup basil, fresh or in a tube

1/2 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. black pepper ( I didn’t have any pepper so I used some Ms. Dash seasoning)

2 tsp, cilantro, fresh or in a tube


Place everything in a processor or blending. Puree until smooth.

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1/4 Cup=38 Calories