Creamy Red Pepper Dip with Vegetables

Yield: 16 servings

Ingredients

• 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 cups small mushrooms

Instructions

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

Attribution

Recipe credit: Pampered Chef