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Red
Pepper Dip
Ingredients:
3
medium red peppers
1 cup (250 mL) low
fat sour cream
6 oz. (170-180 g)
light cream cheese
1/4 tsp salt
1/4 tsp paprika
1/8 tsp cayenne
Preparation:
- Cut peppers in half lengthwise. Remove the
stem, seeds, and membrane.
- Place
peppers (cut-side down) in microwave-safe baking dish.
- Cover
with plastic wrap and microwave at high for 8-10 minutes, or
until tender.
- Place
peppers in cold water.
- Remove
and discard the skins.
- Drain
skinned peppers on paper towel.
- In
blender or food procesor combinepeppers and all other ingredients.
- Process
until smooth.
- Refrigerate at least 8 hours and serve
with chips or fresh vegetables.
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