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Thursday, April 20, 2006

Roasted Red Pepper Dip
By Pam Callan @ 3:42 PM

1 (8 oz.) ctn. nonfat sour cream
4 oz. fat-free cream cheese
1 (7 oz.) jar roasted red bell peppers
1 tsp. crushed garlic
2 T. fresh basil
1 tsp. dried oregano

Blend all ingredients in a food processor or electric blender. Pour into bowl. Chill for 1 hour. Serve with Wheat Thins, breadsticks and fresh veggies.

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