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Dip, Roasted Red Pepper (D, TNT)
Source: My friend, Tony Sturman
Yield: approximately 2-1/2 cups

3 oz. cream cheese (or pareve)
1 cup sour cream or yogurt (or pareve)
1/4 jar roasted red peppers (about a 1/2 a pepper), DRAINED!!
1 tsp. dry mustard powder
1 tsp garlic powder
1 tsp. dried dill weed

Put all in food processor. Process until blended.

Dip is quite liquid. You can add more cheese if you like it a bit thicker.

Posted by Shayla Goldstein

Nutritional Info Per Serving: 17 Calories (kcal); trace Total Fat; (6% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 7mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates