Roasted Red Pepper Dip

This tangy dip is a perfect addition if you want to spice up your veggies! A great appetizer and sure to be a hit at any dinner party.

1 7-oz jar roasted red sweet peppers
1 teaspoon vinegar
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon garlic powder
1/3 cup fat-free dairy sour cream
2 teaspoons snipped fresh cilantro or parsley
Assorted vegetables from your free list to dip……..


  • Drain roasted peppers. Chop and set aside 2 tablespoons of the roasted peppers.
  • In a food processor bowl or blender container combine remaining roasted peppers, vinegar, lemon-pepper seasoning and garlic powder.
  • Cover and process or blend until mixture is smooth, scraping sides as necessary.
  • Stir in sour cream, reserved roasted peppers and 1 teaspoon of the cilantro or parsley.
  • Transfer to a serving bowl. Sprinkle remaining cilantro on top.

Serve immediately (or cover and refrigerate for up to 24 hours.) Serve with vegetables.


1/4 cup = 1 restricted vegetable

Courtesy of Dr. Bishop

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