roasted-red-pepper-dip-ii

Roasted Red Pepper Dip II

5 Reviews Add a Pic
  • Prep

    10 m
  • Ready In

    2 h 10 m
Michele O'Sullivan
Recipe by  Michele O'Sullivan

“Serve this delicious cold roasted red pepper dip with assorted cut up veggies or chips.”

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Ingredients

Adjust Servings

Original recipe yields 4 cups

Directions

  1. 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.

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Reviews (5)

Rate This Recipe
BARBPL
14

BARBPL

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

CHEVYGIRLPAIGE
13

CHEVYGIRLPAIGE

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.

PALMIERI
9

PALMIERI

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!

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Nutrition

Amount Per Serving (32 total)

  • Calories
  • 32 cal
  • 2%
  • Fat
  • 3 g
  • 5%
  • Carbs
  • 1.1 g
  • < 1%
  • Protein
  • 0.5 g
  • 1%
  • Cholesterol
  • 6 mg
  • 2%
  • Sodium
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

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