Roasted Red Pepper Dip

Courtesy of: Dr. Praeger's
Rating: 
No votes yet
Servings:
Prep:
Cook:
Total Time:

Description

Move over hummus, there’s a new side dip in town. Made with Greek yogurt to kick up the protein and cut out the fat, it blends deliciously well with roasted red peppers. This dip is a great complement to any party or taste bud.

Ingredients

  • 1 jar (12 oz.) roasted red peppers, drained and patted dry
  • ¾ cup 2% Greek yogurt
  • ¾ cup reduced fat sour cream
  • ½ tsp. salt
  • Dr. Praeger’s Spinach, Broccoli or Potato Littles, prepared according to package

Directions

  1. Puree red peppers, yogurt, sour cream and salt in a food processor.
  2. Transfer to a serving bowl, cover and chill for 1 hour to thicken.
  3. Serve with Dr. Praeger’s Spinach, Broccoli or Potato Littles.