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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.

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  • Prep Time 10 min
  • Total Time 10 min
  • Servings 2

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

Try serving the spread with vegetable sticks, crackers or Baked Pita Chips.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
95
(
Calories from Fat
10),
% Daily Value
Total Fat
1g
1%
(Saturated Fat
0g,
0%
),
Cholesterol
5mg
5%;
Sodium
290mg
290%;
Total Carbohydrate
16g
16%
(Dietary Fiber
1g
1%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
26%;
Vitamin C
100%;
Calcium
14%;
Iron
4%;
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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