ROASTED RED BELL PEPPER DIP
1 container (8 oz) sour cream
1 jar (about 7 oz) roasted red bell peppers, drained
4 oz cream cheese, softened
1 clove garlic, minced
1 tsp. dried basil
1/2 tsp. dried oregano
Place all ingredients in food processor or blender. Process until
peppers are finely chopped and mixture is well blended. Pour into
serving bowl and cover. Refrigerate at least 1 hour. Yield: 16
servings, 2 tbsp. each
Serve with chips, veggies, melba toast, etc.
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