Creamy Roasted Red Pepper Dip



 Serves 10

  •  15 oz roasted red pepper, packed in water, drained well and pat dry with paper towels (about 2 cups)
  • 1 cup reduced-fat sour cream
  • 1/2 cup fresh basil leaves
  • 1/2 tsp garlic powder
  • 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper freshly ground, or to taste
  • 1 drop hot pepper sauce, optional
  • <2 tsp parsley or fresh cilantro, finely chopped


  • Prep 
  • Cook 
  • Ready 
  1. Combine roasted red peppers, sour cream, basil, and garlic powder in a blender or food processor and puree to desired consistency. Season to taste with salt, black pepper, and hot pepper sauce (if using). Garnish with parsley or cilantro.
  2. Per serving: 2 SmartPoints; 2 PointsPlus


Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach