Roasted Red Pepper Dip
- 2 cups Hood® Light Sour Cream, divided in half
- 7 oz. jar diced roasted sweet red pepper, drained
- 1 tsp. prepared garlic, or more if desired
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. salt
- 1/8 tsp. onion powder
Place half the sour cream and remaining ingredients in a food processor or blender. Process on high speed for 1 minute or until smooth, stopping once to scrape down sides. Spoon mixture into a serving bowl and stir in remaining sour cream.
Garnish with fresh parsley, if desired. Serve with fresh raw vegetables or steamed shrimp.
Per Serving: Calories: 87, Carbohydrate: 5 grams, Fat: 5 grams, Saturated fat: 4 grams, Protein: 4 grams, Cholesterol: 20 milligrams, Sodium: 163 milligrams, Calcium: 86 milligrams.