Roasted Red Pepper Dip

Makes 2 Cups


2 red bell peppers
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon salt (or to taste)
1 tablespoon fresh lemon juice
1/4 cup fresh basil leaves
1 cup reduced fat sour cream
1 tablespoon mayonnaise


Preheat oven to 400°F. Wash the peppers. Place on oven rack in the preheated oven. Roast, turning occasionally, for 12 to 15 minutes or until skin is charred. Remove to a plastic bag and seal. Set aside until peppers are cool. Remove and peel. Cut open and remove stem, seeds and veins. Place the roasted and prepared peppers in the food processor. Add the paprika, cayenne pepper, salt, lemon juice and basil. Process until mixture is pureed. Remove to a bowl. Fold in the sour cream and mayonnaise. Serve with fat-free chips or crisp dipping vegetables.

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