Creamy Red Pepper Dip with Vegetables

Source: The Pampered Chef

1 (7 ounce) jar roasted red bell peppers, drained
1 garlic clove, pressed
1 tablespoon thinly sliced fresh basil
1 cup nonfat sour cream
1 cup nonfat mayonnaise
1/2 teaspoon Worcestershire sauce
1/8 teaspoon salt
1 large green or red bell pepper, cut into halves
6 ribs celery, cut into 2- to 3-inch pieces
2 carrots, cut into thin slices
2 unpeeled cucumbers, sliced
1 1/2 cups broccoli florets
1 1/2 cups cauliflorets
2 cup small mushrooms

Pat the red peppers dry and chop. Combine the red peppers, garlic, basil, sour cream, mayonnaise, Worcestershire sauce and salt in a large mixing bowl and mix well. Spoon the dip into the green pepper halves and place on a serving tray. Arrange the assorted vegetables around the dip.

Makes 16 servings.