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Roasted Red Pepper Dip

Yield: 96 (1 tsp servings)
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  • 8 oz nonfat sour cream alternative
  • 1 (7oz) jar roasted red peppers, drained
  • 4 oz nonfat cream cheese
  • 1 clove garlic
  • 1 tbsp fresh basil leaves
  • 1/2 tsp dried oregano leaves
  • Wheat Thins reduced fat crackers


  1. In food processor or electric blender, add all ingredients except crackers.
  2. Process just until red peppers are finely chopped. Pour into bowl.
  3. Chill at least 1 hour. Serve as a dip with crackers.

Nutritional Information (Per Serving)
Protein:.2 g
Sodium: 6 mg
Cholesterol:0 mg
Fat: .4 g
Carbohydrates: .3 g
Exchanges: .1 fat

Source: Culinary Cybercity and Wheat Thins

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