Creamy Red Pepper dip

Course : Dips
Serves: 4 - 6
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4 medium red bell peppers or
8 ounces brick (8 oz) reduced-fat cream cheese softened
1 cup reduced-fat sour cream
1 clove garlic
1/2 teaspoon salt
1 package Dippers: assorted raw and blanched vegetables (see Note)

Preparation / Directions:

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

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