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Roasted Red Pepper Dip -- e-w

Source of Recipe

Light & Tasty 2005 – P. Gilbert; Indian Harbour Beach, FL
Roasted Red Pepper Dip
Yield: 2 cups

1 c. (8-oz.) fat-free sour cream
1/2 c. reduced-fat mayonnaise
1/2 tsp. cayenne pepper
4 drops hot pepper sauce
1 7-oz. jar roasted sweet red peppers, drained and chopped
Optional: 1 medium sweet red pepper
Optional: Assorted fresh vegetables

In a small bowl combine the first 5 ingredients. Stir in roasted red peppers. Cut a thin slice off one long side of sweet red pepper; remove seeds. Spoon dip into pepper cup. Serve with vegetables.

1/4-cup (calculated w/o optional items) equals: 90 calories…5 gm fat (1 gm saturated)…10 mg cholesterol…192 mg sodium…9 gm carbohydrate…trace fiber…2 gm protein ++++ Exchanges: 1 fat…1/2 starch +++ WWP:2