This recipe serves: 10
Preparation time: 30 minutes
Ingredients
4 red bell peppers
1 tablespoon fresh, chopped dill
1 cup non-fat cream cheese
1/2 cup non-fat sour cream
Cooking Instructions
1. Roast, peel and seed the red peppers or use jarred roasted red peppers.
2. Puree the peeled peppers and dill in the processor. Add the cream cheese and process until the mixture is smooth.
3. Add the sour cream and pulse until combined. (Be careful not to over process or the mixture will liquify.)
4. Transfer the spread to a serving bowl and garnish with dill sprigs.
Serve with pita wedges, baked tortilla chips or carrot sticks.
| Nutrition Facts |
| Serving Size: 1/4 cup |
| Calories 46 |
| Total Fat 0 g |
| Saturated Fat 0 g |
| Protein 5 g |
| Total Carbohydrate 6 g |
| Dietary Fiber 1 g |
| Sodium 141 mg |
| Percent Calories from Fat 2% |
| Percent Calories from Protein 45% |
| Percent Calories from Carbohydrate 53% |
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