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Prep 10min
Total1hr10min
Servings8
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Ingredients
1
jar (7 or 7.25 oz) roasted red bell peppers, well drained, coarsely chopped
1
tablespoon chopped fresh basil leaves
1
small clove garlic
1/2
cup 1/3-less-fat cream cheese (from 8-oz container)
1
tablespoon sliced almonds, if desired
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Steps
1
In food processor, place roasted peppers, basil and garlic. Cover; process until finely chopped. Add cream cheese; cover and process until smooth. Spoon dip into serving bowl. Cover; refrigerate 1 hour to blend flavors.
2
Just before serving, sprinkle almonds over dip.
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Add bite to this dip by sprinkling it with crushed red pepper flakes.
Celery and carrots make great dippers. To make scooping the dip easier, cut celery into short wide slices and carrots into thick diagonal slices.
Serving a crowd? This dip recipe can easily be doubled.
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