- Serves 10
- Prep 10 min
- Cook 0 min
- Ready 10 min
Ingredients
- 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
Instructions
- In a food processor pulse the roasted red peppers and basil leaves until they are coarsely chopped. Don’t over-pulse; you want the peppers to be a little chunky still, not a puree.
- Add the cream cheese to the food processor and pulse again until the cream cheese in incorporated.
- Add the remaining ingredients and pulse two or three times to mix.
- Transfer dip to a food-safe bowl with a tight fitting lid and refrigerate for at least 3 hours.
- Serve dip cold with fresh cut veggies or use as a spread on lightly toasted crostini.
