Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             medium  red bell peppers        or
  1                jar  roasted red peppers     (12 oz) drained
                        and
                        patted dry with paper towels
  1                     brick (8 oz) reduced-fat cream cheese
                        softened
                        (Neufchâtel)
  1                cup  reduced-fat sour cream
  1       medium clove  garlic
     1/2           tsp  salt
                        Dippers: assorted raw and blanched
                        vegetables (see Note)

Preparation:

Planning Tip: Make dip up to 3 days ahead, cover and refrigerate. Prepare crudités (dipping vegetables) up to 1 day ahead. Bag separately and refrigerate. 1. Roast red peppers directly over a gas burner or under a broiler, turning often until charred all over. Place in a bowl, cover and let stand 10 minutes. Pull off skin and remove stems and seeds. 2. In a food processor, process peppers and remaining ingredients until smooth. * Makes 3 cups, 12 servings. NOTE Blanching vegetables such as green beans and broccoli brings out their flavor and brightens their color. To blanch, plunge them briefly into boiling water, then into cold water to stop the cooking process.

Nutritional Information:

4 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 1066mg Sodium