Roasted Red Pepper Dip II

5 Reviews

Prep: 10 min
Ready In: 2 hr 10 min

“Serve this delicious cold roasted red pepper dip with assorted cut up veggies or chips.” - by Michele O'Sullivan

Ingredients

1 (16 ounce) container sour cream
1 (7 ounce) jar roasted red peppers, drained and chopped
1 (4 ounce) can chopped green chile peppers, drained
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon hot pepper sauce

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Metric US

Original recipe yields 4 cups

Directions

In a medium bowl, mix together sour cream, roasted red peppers, green chile peppers, garlic, salt and hot pepper sauce. Chill in the refrigerator 2 hours, or until cold, before serving.

Nutrition

Amount Per Serving (32 total)

Calories
32 cal
2%

Carbs
1.1 g
< 1%

Based on a 2,000 calorie diet

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Reviews (5)

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BARBPL

Jan. 25, 2004

"Really great as a veggie dip, but I would not use it with crackers or chips...." See more"

CHEVYGIRLPAIGE

Jan. 25, 2004

"This dip was awful~!~~ I would not make it again I was so dissapointed with it. The dip had no flavour of peppers, all you can taste is the sour cream...." See more"

PALMIERI

Jan. 25, 2004

"I made this twice and it is very delicious! I did add extra hot pepper sauce - also added a small can of minced black olives - Yummy. I served it with the blue tortilla chips! LOVED IT!..." See more"

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