Truth be told, I’ve been a little obsessed lately with Roasted Red Peppers. They’re showing up everywhere… dressings, salads, recipes everywhere. I’ve even been stashing a few to try, including the one below.
Holy Hannah! This dip blows away any other dip that I’ve made. It’s got just 1 cup of sour cream, but gets a LOT of volume from canned roasted red peppers (in water.) It also picks up a TON of additional flavor from basil and cilantro… Seriously amazing.
I can’t wait to hear what you guys think when you try this one. I made it on Sunday night with my veggies, and REALLY wished there was a way to capture that delicious scent in this post.
Where is scratch and sniff when I need it? You laugh, but it’s coming… but hopefully, it won’t be applied to all those sweaty workout posts I see around the web.
Roasted Red Pepper Veggie Dip
From Weight Watchers
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
2 tsp, cilantro, fresh or in a tube
1. In a food processor or blender, combine roasted peppers, sour cream, basil, garlic powder, salt, and pepper. Puree until smooth.
2. Add cilantro to the mix and pulse again. Note: The original recipe indicated this could be a garnish, but I just whipped it into the dip.
3. Serve with your favorite veggies and enjoy!
Per 1/4 cup serving:
CAL 38; CARB 3g; FAT 2g; SAT FAT 0g; PROT 2g; FIB 0g; SUG 3g
WW Points+: 2; WW Smart Points: 1