Roasted red peppers add color to a one-dish dip requiring 10 minutes of prep time.
jar (6 to 7 oz) marinated artichoke hearts, drained
cup drained roasted red bell peppers (from 7-oz jar)
package (3 oz) cream cheese, softened
cup sour cream
cup chopped fresh parsley
Assorted crackers or vegetable chips
In food processor, place artichoke hearts and bell peppers. Cover and process until coarsely chopped. Add cream cheese, sour cream and parsley. Cover and process just until blended.
Garnish dip with additional chopped fresh parsley if desired. Serve with crackers.
Lighten up this dip by using light or fat-free sour cream and reduced-fat cream cheese (Neufchâtel).
Serve this dip from any color hollowed-out bell pepper. Cut a thin slice off the bottom to help it stand upright.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.