Pepperoncini Spread

Pepperoncini Spread

Pepperoncini are picked salad peppers—the kind that Peter Piper picked in the famous tongue twister! They are salty, so serve them with low-sodium accompaniments and a thirst-quenching drink, such as lemonade.

Prep Time

10

Minutes

Total Time

10

Minutes

Makes

2

servings

2
sun-dried tomato halves (not oil-packed)
Boiling water
1/2
cup fat-free sour cream
1
tablespoon low-fat milk
1
tablespoon grated reduced-fat Parmesan cheese blend
6
pepperoncini, drained and stemmed
4
ripe olives, chopped
  1. Cover tomato halves with boiling water; let stand 5 minutes. Drain and chop. Place sour cream, milk, cheese and pepperoncini in blender or food processor. Cover and blend 1 minute, stopping occasionally to scrape sides. Blend 1 minute longer or until smooth. Place in small bowl; stir in tomato and olives.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Try serving the spread with vegetable sticks, crackers or Baked Pita Chips.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 95
    • (Calories from Fat 10),
  • Total Fat 1g
    • (Saturated Fat 0g,),
  • Cholesterol 5mg;
  • Sodium 290mg;
  • Total Carbohydrate 16g
    • (Dietary Fiber 1g,
  • Protein 6g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.