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Roasted Red Pepper Dip II

Roasted Red Pepper Dip II

  • Prep

    10 m
  • Ready In

    2 h 10 m
Michele O'Sullivan

Michele O'Sullivan

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 32 servings

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Nutrition

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  • Calories:
  • 32 kcal
  • 2%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 1.1g
  • < 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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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.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

BARBPL
14

BARBPL

1/25/2004

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

CHEVYGIRLPAIGE
13

CHEVYGIRLPAIGE

1/25/2004

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.

PALMIERI
9

PALMIERI

1/25/2004

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!

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