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    1 pt. Creamy Red Pepper Dip & Veggies


    Source of Recipe


    www.angelfire.com/journal/wwrecipes

    List of Ingredients




    7 ounces roasted red peppers -- jar, drained
    1 clove garlic -- pressed
    1 tablespoon fresh basil -- thinly sliced
    1 cup nonfat sour cream
    1 cup nonfat mayonnaise
    1/2 teaspoon Worcestershire sauce
    1/8 teaspoon salt
    1 large green bell pepper -- (or red) halved
    6 ribs celery -- cut into 2-3 inch pieces
    2 carrots -- cut into thin slices
    2 cucumbers -- sliced
    1 1/2 cups broccoli florets
    1 1/2 cups cauliflower
    2 cups mushrooms -- small

    Recipe



    Pat the red peppers dry and chop. Combine the red peppers, garlic, basil, sour cream, mayonnaise, Worcestershire sauce and salt in a large mixing bowl and mix well. Spoon the dip into the green pepper halves and place on a serving tray. Arrange the assorted vegetables around the dip. Servings: 16 (1 pt. each)

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    Per serving: 45 Calories (kcal); trace Total Fat; (3% calories from fat); 2g Protein;
    10g Carbohydrate; 2mg Cholesterol; 241mg Sodium
    Food Exchanges: 0 Grain Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat;
    1/2 Other Carbohydrates

 

 

 

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