Recipe: Roasted Red-Pepper Dip

Roasted Red-Pepper Dip

1 (8-ounce) package non-fat sour cream
1 (7-ounce) jar roasted red-peppers, drained
1 (4-ounce) non-fat cream cheese, softened
1 garlic clove
1 tablespoon fresh basil leaves
1/2 tablespoon dried oregano leaves
Fat-free wheat crackers

Using an electric mixer or food processor, mix all ingredients, except crackers. Process just until red peppers are finely chopped. Pour into bowl. Chill at least one hour. Serve with crackers.

Makes 2 cups, about 57 (1/2 ounce) servings
Source: Wheat Foods Council