Roasted Red Pepper Dip - 6g Carbs, 1g Fiber
From Better Homes & Gardens Diabetic Living Daily Magazine
Prep: 10 minutes
Chill: 4 to 24 hours
Makes 10 (2-tablespoon) servings
Carb Choices: 1/2
Besides being a company-special dip, this rosy pepper mixture is also
delicious used as a sandwich spread in place of mayonnaise.
1 8-oz carton fat-free or light dairy sour cream
1/4 cup chopped bottled roasted red sweet peppers
(about 1/4 of a 7-oz jar)
2 Tbsp sliced green onion
1 Tbsp snipped fresh basil or 1/2 tsp dried basil, crushed
1 clove garlic, minced
1/4 tsp salt
Assorted vegetable dippers, baked tortilla chips, and/or baked pita chips
1. In a small bowl, stir together sour cream, roasted red peppers,
green onion, basil, garlic, and salt. Cover and chill for at least 4
hours or up to 24 hours to allow flavors to blend.
2. Stir before serving. Serve with assorted vegetable dippers, baked
tortilla chips, and/or baked pita chips.
Makes 10 (2-tablespoon) servings
Per Serving:
32 Calories, 0g Total Fat, 0g Saturated Fat, 0mg Cholesterol,
80mg Sodium, 6g Carbohydrate, 1g Fiber, 2g Protein
Exchanges: 1 Vegetables