Roasted Red Pepper Dip Yield: 96 (1 tsp servings) 8 oz nonfat sour cream alternative 1 (7oz) jar roasted red peppers, drained 4 oz nonfat cream cheese 1 clove garlic 1 tbsp fresh basil leaves 1/2 tsp dried oregano leaves Wheat Thins ® reduced fat crackers In food processor or electric blender add all ingredients except crackers.Process just until red peppers are finely chopped.Pour into bowl. Chill at least 1 hr.Serve as a dip with crackers. Cals: 5.9 Protein: .2g Sod: 6mg Chol: 0mg Fat: .4g Carbs: .3g Exchanges: .1 fat
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