Recipe: Roasted Red Pepper Dip (using sour cream and cream cheese)

ROASTED RED PEPPER DIP

1 container (8 oz.) Breakstone's Free or Knudsen Free Fat Free Sour Cream  
1 jar (7 oz.) roasted red peppers, drained  
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Fat Free Cream Cheese or Philadelphia Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened  
1 clove garlic, peeled  
1 Tbsp. fresh basil leaves  
1/2 tsp. dried oregano leaves  
Wheat Thins Reduced Fat Baked Snack Crackers  

Place all ingredients except crackers in food processor or blender container; cover. Process until red peppers are finely chopped and mixture is well blended.  

Pour into serving bowl; cover. Refrigerate at least 1 hour.

Serve as a dip with the crackers.

Makes: 16 servings, 2 Tbsp. dip and 16 crackers each

Reviews and Replies:
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