Creamy Roasted Red Pepper Dip




Serves 10

15 oz roasted red pepper, packed in water, drained well and pat dry with paper towels (about 2 cups) 1 cup reduced-fat sour cream 12 cup fresh basil leaves 12 tsp garlic powder 12 tsp salt, or to taste 14 tsp black pepper, freshly ground, or to taste 1 drop hot pepper sauce, optional 2 tsp parsley or fresh cilantro, finely chopped


  • Prep 10 min
  • Cook 0 min
  • Ready 10 min

Combine roasted red peppers, sour cream, basil, and garlic powder in a blender or food processor and puree to desired consistency. Season to taste with salt, black pepper, and hot pepper sauce (if using). Garnish with parsley or cilantro.

To Top